Creamy Mushroom Spaghetti
with Pear Salad & Grated Parmesan
This spaghetti dish pairs the earthy flavour of mushroom and herbs with an easy creamy sauce. The side salad balances the richness of the pasta with crisp pear.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Brown Onion
2 bag
herbs
1 packet
portabello mushrooms
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
½ bottle
cream
(Contains Milk; )
1 sachet
vegetable stock powder
1 bag
salad leaves
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
30 g
butter
(Contains Milk; )
¼ tsp
pepper
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Slice pear (see ingredients) into thin wedges. Finely chop onion and garlic. Pick and roughly chop herb 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 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 mediumhigh heat with the butter and a drizzle of olive oil. Cook mushrooms, onion and herbs, 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, the pepper and 1/2 the grated Parmesan cheese. Gently toss to combine and season to taste. Set aside. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil, then season with salt and pepper. Add salad leaves and pear. Toss to coat.
TIP: Seasoning is key in this dish, so add more salt depending on taste. Add less pepper to the pasta if you're not a fan!
• Divide creamy mushroom spaghetti between bowls. Top with remaining Parmesan cheese. • Serve with pear salad. Enjoy!