Mushroom & Bacon Fettuccine Boscaiola
with Rocket & Pear Salad
This fettuccine dish pairs the earthy flavours of mushrooms with an easy creamy sauce. The side salad balances the richness of the pasta with a sweet and juicy pear.
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
2 clove
garlic
½
pear
1 packet
button mushrooms
1 packet
diced bacon
1 packet
fettuccine
(Contains Gluten(Wheat); May be present Egg, Soy. )
1 sachet
Herb & Mushroom Seasoning
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
spinach & rocket mix
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
½ tsp
honey
drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Finely chop garlic. Thinly slice pear (see ingredients) and button mushrooms.
• Half-fill a large saucepan with boiling water. Cook fettuccine, uncovered, over high heat until ‘al dente’, 9 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return to saucepan.
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 high heat with the butter and a drizzle of olive oil. • Cook diced bacon and mushrooms, stirring occasionally, until browned, 6-7 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.
• Reduce heat to low and add cream (see ingredients), reserved pasta water and chicken-style stock powder to the frying pan. Stir to combine and simmer until slightly thickened, 1-2 minutes. • Add cooked fettuccine and toss to combine. Season with pepper.
• In a medium bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. • Add pear and spinach & rocket mix (see ingredients) and toss to coat. Season.
• Divide mushroom and bacon fettuccine boscaiola between bowls. • Sprinkle over grated Parmesan cheese and serve with rocket and pear salad. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top! Enjoy!