Creamy Mushroom, Rosemary & Bacon 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.
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
Ingredients
Garlic
1
Rocket leaves
1
Vegetable Stock Powder
1
Diced Bacon
1
Cucumber
1
Grated Parmesan Cheese
(Contains Milk; )
1
Leek
1
Cream
(Contains Milk; )
1
Button Mushrooms
1
Rosemary
Not included in your delivery
1
olive oil
1
balsamic vinegar
1
butter
(Contains Milk; )
Nutrition Values
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Thinly slice cucumber and mushrooms. Finely chop leek and garlic. Pick and roughly chop rosemary leaves (see ingredients). ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Cook spaghetti in 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, leek and rosemary, stirring, until tender, 4-5 minutes. • Add garlic and cook, stirring, until fragrant, 1 minute. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, heat a large frying pan over medium-high heat with the butter and a drizzle of olive oil. Cook mushrooms, diced bacon, leek and rosemary, breaking up the bacon with a spoon, until browned, 6-7 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 spaghetti 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 spaghetti between bowls. • Serve with cucumber salad. Enjoy!