Cheesy Mushroom & Bacon Fettuccine
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Cheesy Mushroom & Bacon Fettuccine

Cheesy Mushroom & Bacon Fettuccine

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.

Tags:
Kid Friendly
Allergens:
Gluten
Milk

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

½

pear

1 packet

button mushrooms

1 packet

diced bacon

1 packet

fettuccine

(Contains Gluten; May be present Egg, Soy. )

1 sachet

Herb & Mushroom Seasoning

½ packet

Cream

(Contains Milk; )

1 sachet

Chicken-Style Stock Powder

½ packet

spinach & rocket mix

2 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

drizzle

balsamic vinegar

½ tsp

honey

sideBannerName

Nutrition Values

Energy (kJ)4036 kJ
Fat57.3 g
of which saturates30.5 g
Carbohydrate76.2 g
of which sugars12.9 g
Protein31.8 g
Sodium1167 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Large Frying Pan

Instructions

1
1

• Boil the kettle. • Finely chop garlic. Thinly slice pear(see ingredients) and button mushrooms.

2
2

• 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.

3
3

• 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.

4
4

• 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 fettuccine and toss to combine. Season with pepper.

5
5

• In a medium bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. Add pear and spinach & rocket mix and toss to coat. Season.

6
6

• Divide mushroom and bacon fettuccine between bowls and serve with rocket and pear salad. • Sprinkle over grated Parmesan cheese to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling the cheese on top! Enjoy!