Creamy Mushroom & Rosemary Spaghetti
with Cucumber Salad & Parmesan
Meaty field mushrooms work a treat with aromatic rosemary and a silky, Parmesan-spiked sauce in this crowd-pleasing pasta dish. Serve with a sweet and peppery salad to cut the richness and meet your new go-to vegetarian dish.
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
1
cucumber
1
Brown Onion
2 clove
garlic
2 sprig
rosemary
1 packet
portabello mushrooms
1 sachet
vegetable stock powder
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
½ bottle
cream
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 bag
rocket
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Thinly slice cucumber. Finely chop onion and garlic. Pick and roughly chop rosemary leaves. Thinly slice portabello mushrooms.
• Cook spaghetti in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return pasta to the saucepan. Drizzle with olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over medium-high heat with the butter and a drizzle of olive oil. Cook mushrooms, onion and rosemary, stirring, until tender, 4-5 minutes. • Add garlic and cook, stirring, until fragrant, 1 minute.
• Add 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 frying pan from heat, then add cooked spaghetti and 1/2 the grated Parmesan cheese. Gently toss to combine and season with salt and pepper to taste. Set aside. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil, then season. Add rocket leaves and cucumber. Toss to coat.
TIP: Seasoning is key in this pasta, so add more salt depending on taste. Add less pepper to the pasta if you're not a fan!
• Divide creamy mushroom and rosemary spaghetti between bowls. Top with remaining Parmesan cheese. • Serve with cucumber salad. Enjoy!