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!
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
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
1
olive oil
1
butter
(Contains Milk; )
1
balsamic vinegar
• 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).
• 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.
• 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.
• 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 olive oil and balsamic vinegar. Season to taste.
TIP: Seasoning is key in this pasta, so add more salt depending on taste.
• Divide creamy mushroom and rosemary fettuccine between bowls. • Serve with cucumber salad. Enjoy!