Creamy Mushroom & Rosemary Fettuccine
with Rocket & Pear Salad
This fettuccine dish pairs the earthy flavour of mushroom and rosemary with an easy creamy sauce. The side salad balances the richness of the pasta with peppery rocket, sweet pear and sharp Parmesan.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
pear
1
onion
2 clove
garlic
2 bunch
rosemary
2
portabello mushrooms
1 bag
salad leaves
1 packet
fettuccine
(Contains Gluten(Wheat); May be present Egg, Soy. )
½ bottle
cream
(Contains Milk; )
1 sachet
vegetable stock powder
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
30 g
butter
(Contains Milk; )
¼ tsp
pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Thinly slice the pear (see ingredients). Finely chop the red onion and garlic. Pick and roughly chop the rosemary leaves. Thinly slice the portabello mushrooms.
Cook the fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return the fettuccine to the saucepan. Drizzle with olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, heat a large frying pan over a medium-high heat with the butter and a drizzle of olive oil. Cook the mushrooms, onion and rosemary, stirring, until tender, 4-5 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute.
Add the longlife cream (see ingredients), vegetable stock powder and reserved pasta water to the mushrooms. Stir to combine and simmer until slightly thickened, 2-3 minutes.
Remove the frying pan from the heat, then add the cooked fettuccine, the pepper and 1/2 the grated Parmesan cheese. Gently toss to combine and season to taste. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil, then season with salt and pepper. Add the rocket leaves and pear, then toss to coat.
TIP: Seasoning is key in this dish, so taste the sauce and season with more salt if needed. Add less pepper to the sauce if you're not a fan!
Divide the creamy mushroom and rosemary fettuccine between bowls. Top with the remaining Parmesan cheese. Serve with the rocket and pear salad.