Creamy Mushroom, Rosemary & Bacon Spaghetti
with Cucumber Salad & Parmesan
Button 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.
We’ve replaced the fettuccine in this recipe with spaghetti due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 packet
button mushrooms
1
leek
2 clove
garlic
2 sprig
rosemary
¾ packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
½ packet
cream
(Contains Milk; )
1 sachet
vegetable stock powder
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Rocket leaves
1 packet
diced bacon
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Bring a large saucepan of salted water to the boil. • Thinly slice cucumber and mushrooms. Finely chop leek and garlic. Pick and roughly chop rosemary leaves (see ingredients).
• Cook fettuccine 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 spaghetti 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, diced bacon, leek and rosemary, breaking up the bacon with a spoon, until browned, 6-7 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 pan from heat, then add cooked fettuccine and grated Parmesan cheese. Gently toss to combine, then season with salt and pepper to taste. • In a medium bowl, combine rocket leaves, cucumber and a drizzle of olive oil and balsamic vinegar. Season to taste.
TIP: Seasoning is key in this pasta, so add more salt depending on taste.
• Divide creamy mushroom and rosemary fettuccine between bowls. • Serve with cucumber salad. Enjoy!