Creamy Mushroom & Leek Fettuccine
with Pine Nut Pangrattato & Balsamic Pear Salad
- Gluten(Wheat)
- Tree Nuts
- Soy
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
- Eggs
It is that time of the week again, pasta night and we’re here to twist things around. Herbs and mushrooms are a must in any pasta dish, add leek and a sweet pear salad, then garnish with a nutty pangrattato for something a bit different and definitely delicious. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
portabello mushrooms
1
leek
½
pear
1 bag
thyme
½ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
pine nuts
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1 packet
fettuccine
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
1 sachet
Garlic & Herb Seasoning
½ bottle
Plant-Based Cream
(Contains: Soy; )
1 sachet
vegetable stock powder
1 bag
salad leaves
1 pinch
chilli flakes
1 bag
parsley
3 clove
garlic
Not included in your delivery
1
olive oil
20 g
plant-based butter
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Finely chop garlic. Thinly slice portabello mushrooms, leek and pear (see ingredients). Pick thyme leaves. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), pine nuts and 1/2 the garlic, stirring, until golden brown, 3 minutes. • Transfer to a medium bowl and season to taste.
• Half-fill a large saucepan with the boiling water and a pinch of salt. Cook fettuccine in the boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain, then return fettuccine to the pan.
• Meanwhile, return the frying pan to medium-high heat with the plant-based butter and a drizzle of olive oil. • Cook mushrooms and leek, stirring, until tender, 4-6 minutes. • Add thyme, garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute.
• Reduce the heat to medium, then add plant-based cream (see ingredients), vegetable stock powder and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), and simmer until thickened, 2-3 minutes. • Remove from heat, then stir through the fettuccine. Season to taste.
TIP: Add a splash more reserved pasta water if the sauce looks too thick.
• Meanwhile, combine salad leaves, pear and a drizzle of balsamic vinegar and olive oil in a large bowl. Season to taste.
• Divide creamy mushroom and leek fettuccine between bowls. • Top with pine nut pangrattato and a pinch of chilli flakes (if using). • Tear over parsley. Serve with balsamic pear salad. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's taste, with some calling it delicious and full of flavour; others found it needed more seasoning.
- Ease of prep: Customers appreciated how quick and easy the recipe was to prepare, making it a convenient option for weeknight meals.
- Suggestions: Consider adding more vegetables, especially extra mushrooms and a larger leek, to boost flavour and texture.
- Portions: Some found the meal generous, while others felt it needed more ingredients to be filling, particularly for larger appetites.
- Pangrattato: The pine nut and breadcrumb topping was praised for adding a delicious crunch and elevating the dish.
