Creamy Mushroom & Rosemary Spaghetti
with Pear Salad & Parmesan
- Gluten
- Milk
- May contain traces of allergens
- Soy
- Eggs
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. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
½
pear
1
Brown Onion
2 clove
garlic
2 sprig
rosemary
2 packet
portabello mushrooms
1 packet
spaghetti
(Contains: Gluten May be present: Soy, Eggs)
½ bottle
cream
(Contains: Milk)
1 sachet
vegetable stock powder
1 bag
rocket
1 packet
Grated Parmesan Cheese
(Contains: Milk)
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk)
1 drizzle
balsamic vinegar
Nutrition
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Slice pear (see ingredients) into thin wedges. Finely chop onion and garlic. Pick and roughly chop rosemary leaves. Thinly slice portabello mushrooms.
• Cook spaghetti 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 medium-high heat with the butter and a drizzle of olive oil. Cook mushrooms, onion 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 frying pan from heat, then add cooked spaghetti and 1/2 the grated Parmesan cheese. Gently toss to combine and season with salt and pepper to taste. Set aside. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil, then season. Add rocket leaves and pear. Toss to coat.
TIP: Seasoning is key in this pasta, so add more salt depending on taste. Add less pepper to the pasta if you're not a fan!
• Divide creamy mushroom and rosemary spaghetti between bowls. Top with remaining Parmesan cheese. • Serve with pear salad. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The combination of rosemary, cream, and Parmesan makes for a rich and satisfying pasta; some reviewers added bacon for a saltier, more savoury balance.
- Suggestions: Use less cream and supplement with extra reserved pasta water for a lighter sauce; several reviewers also noted the dish benefits from more mushrooms than supplied, so consider adding extra if you have them on hand.
- Portions: Some reviewers felt the mushroom quantity was on the low side relative to the amount of spaghetti, and suggested adding other vegetables to better balance the dish.
