Creamy Mushroom & Truffle Fettuccine
with Rocket-Tomato Salad & Parmesan
This fettuccine dish pairs the earthy flavour of mushroom and truffle with an easy creamy sauce. The side salad balances the richness of the pasta with peppery rocket and sharp Parmesan.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced baby spinach with leek, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 packet
button mushrooms
1
tomato
1 packet
fettuccine
(Contains Gluten(Wheat); May be present Egg, Soy. )
½ bottle
cream
(Contains Milk; )
1 sachet
vegetable stock powder
1
leek
1 bag
salad leaves
½ bottle
truffle oil
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
½ tbs
balsamic vinegar
½ tsp
honey
Nutrition Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Thinly slice the button mushrooms. Finely chop the garlic. Roughly chop the tomato. Thinly slice the white and light green parts of the leek.
Cook the fettuccine in the boiling water until ‘al dente’, 10 minutes. Reserve some pasta water, then drain and return the fettuccine to the saucepan. Drizzle with olive oil to prevent sticking.
While the fettuccine is cooking, heat a large frying pan over a high heat with the butter and a drizzle of olive oil. Cook the mushrooms and leek, stirring occasionally, until browned, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute.
TIP: Properly cooking the mushrooms will allow the flavour to develop.
Reduce the heat to medium, then add the longlife cream (see ingredients) and vegetable stock powder and stir to combine. Simmer until thickened, 2-3 minutes. Add the fettuccine and a splash of the reserved pasta water. Remove the pan from the heat, then add a splash more pasta water if needed.
In a medium bowl, combine the balsamic vinegar, honey and a drizzle olive oil. Season with salt and pepper and mix well. Add the tomato and rocket leaves and toss to coat.
Divide the creamy mushroom fettuccine between bowls. Drizzle the truffle oil over the pasta and sprinkle with the grated Parmesan cheese. Serve with the rocket and tomato salad.
TIP: Truffle oil has a strong flavour, use less if desired.