Creamy Mushroom & Truffle Fettuccine

Name: Creamy Mushroom & Truffle Fettuccine with Tomato-Rocket Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Vegetable Stock Powder; 1 Tomato; 1 packet Button Mushrooms; 1 packet Truffle Oil; 1 packet baby leaves; 1 packet Rocket leaves; 1 packet Cream; 1 packet Fettuccine; 1 packet Grated Parmesan Cheese

with Tomato-Rocket Salad

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Allergens:

Milk

•Wheat

•Gluten

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

Tomato

1 packet

Button Mushrooms

1 packet

Truffle Oil

(May be present: Gluten, Eggs, Soy, Cashew, Sesame, Almond, Fish, Milk, Wheat. )

1 packet

baby leaves

1 packet

Rocket leaves

1 packet

Cream

(Contains: Milk; )

1 packet

Fettuccine

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

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Nutrition Values

Calories941 kcal

Energy (kJ)3940 kJ

Fat63.1 g

of which saturates33.4 g

Carbohydrate70.1 g

of which sugars8.3 g

Dietary Fibre5.7 g

Protein20.2 g

Sodium613 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.

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water and a pinch of salt. • Cook fettuccine in the boiling water, over high heat, until ‘al dente’, 10 minutes. • Reserve some pasta water, then drain and return fettuccine to the saucepan. Drizzle with olive oil to prevent sticking.

• Meanwhile, thinly slice button mushrooms. Finely chop garlic. Roughly chop tomato. • Heat a large frying pan over high heat with the butter and a drizzle of olive oil. Cook mushrooms, stirring occasionally, until browned, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Reduce the heat to medium, then add cream (see ingredients) and vegetable stock powder. Stir to combine and simmer until thickened, 2-3 minutes. • Add baby spinach leaves, fettuccine and a splash of the reserved pasta water. Remove pan from the heat, adding another splash of water if needed.

• In a medium bowl, combine the balsamic vinegar, honey and a drizzle olive oil. Season with salt and pepper and mix well. • Add tomato and rocket leaves and toss to coat.

• Divide creamy mushroom fettuccine between bowls. Drizzle truffle oil over the pasta and sprinkle with grated Parmesan cheese. • Serve with tomato-rocket salad. Enjoy!

TIP: Truffle oil has a strong flavour, use less if desired.