Creamy Mushroom & Rosemary Spaghetti
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Creamy Mushroom & Rosemary Spaghetti

Creamy Mushroom & Rosemary Spaghetti

with Cucumber Salad & Parmesan

Button 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.

We’ve replaced the fettuccine in this recipe with spaghetti due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Veggie
Allergens:
Milk
•Gluten

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 Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Cucumber

1

Button Mushrooms

1

Leek

Garlic

1

Rosemary

1

spaghetti

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

1

Cream

(Contains Milk; )

1

Vegetable Stock Powder

1

Grated Parmesan Cheese

(Contains Milk; )

1

Rocket leaves

Not included in your delivery

1

olive oil

1

butter

(Contains Milk; )

1

balsamic vinegar

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Nutrition Values

Energy (kJ)4304 kJ
Calories1029 kcal
Fat69 g
of which saturates41.6 g
Carbohydrate73.8 g
of which sugars11.4 g
Dietary Fibre8.5 g
Protein23.2 g
Sodium1097 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.

Instructions

1

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

2

• 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 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.

3

• Meanwhile, heat a large frying pan over mediumhigh 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.

4

• 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.

5

• 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 olive oil and balsamic vinegar. Season to taste.

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

6

• Divide creamy mushroom and rosemary fettuccine between bowls. • Serve with cucumber salad. Enjoy!