Creamy Mushroom & Rosemary Fettuccine

Name: Creamy Mushroom & Rosemary Fettuccine with Cucumber Salad & Parmesan
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 cucumber; 1 leek; 2 clove garlic; 2 sprig rosemary; 1 packet portabello mushrooms; 1 packet fettuccine; 30 g butter; ½ bottle cream; 1 sachet vegetable stock powder; 1 drizzle balsamic vinegar; 1 bag Rocket leaves; 1 packet Grated Parmesan Cheese

with Cucumber Salad & Parmesan

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Meaty field 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.

Tags:

Climate Superstar

•Veggie

Allergens:

Gluten(Wheat)

•Milk

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

cucumber

leek

2 clove

garlic

2 sprig

rosemary

1 packet

portabello mushrooms

1 packet

fettuccine

(Contains: Gluten(Wheat); May be present: Eggs, Soy. )

½ bottle

cream

(Contains: Milk; )

1 sachet

vegetable stock powder

1 bag

Rocket leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk; )

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)4280 kJ

Fat68.3 g

of which saturates41.5 g

Carbohydrate73.8 g

of which sugars11.4 g

Protein22.7 g

Sodium1082 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 Non-Stick Pan

Cooking Steps

• Bring a large saucepan of salted water to the boil. • Thinly slice cucumber and portabello mushrooms. Finely chop leek and garlic. Pick and roughly chop rosemary leaves.

• 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 pasta 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, leek and rosemary, 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 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 balsamic vinegar and olive oil. Season to taste.

TIP: Seasoning is key in this pasta, so add more salt depending on taste.