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Creamy Mushroom & Rosemary Fettuccine

Creamy Mushroom & Rosemary Fettuccine

with Rocket & Pear Salad

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This fettuccine dish pairs the earthy flavour of mushroom and rosemary with an easy creamy sauce. The side salad balances the richness of the pasta with peppery rocket, sweet pear and sharp Parmesan.

Tags:Veggie
Allergens:GlutenMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

pear

1

red onion

2 clove

garlic

2 bunch

rosemary

2

portabello mushrooms

1 bag

rocket leaves

1 packet

fettuccine

(ContainsGlutenMay be presentEgg, Soy)

½ bottle

longlife cream

(ContainsMilk)

1 sachet

vegetable stock powder

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

1

olive oil

1 drizzle

balsamic vinegar

30 g

butter

(ContainsMilk)

¼ tsp

pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3648 kJ
Fat46.4 g
of which saturates27 g
Carbohydrate86.1 g
of which sugars11.8 g
Protein22.1 g
Sodium1067 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of salted water to the boil. Thinly slice the pear (see ingredients). Finely chop the red onion and garlic. Pick and roughly chop the rosemary leaves. Thinly slice the portabello mushrooms.

2

Cook the fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return the fettuccine 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

While the pasta is cooking, heat a large frying pan over a medium-high heat with the butter and a drizzle of olive oil. Cook the mushrooms, onion and rosemary, stirring, until tender, 4-5 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute.

4

Add the longlife 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 the frying pan from the heat, then add the cooked fettuccine, the pepper and 1/2 the grated Parmesan cheese. Gently toss to combine and season to taste. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil, then season with salt and pepper. Add the rocket leaves and pear, then toss to coat.

TIP: Seasoning is key in this dish, so taste the sauce and season with more salt if needed. Add less pepper to the sauce if you're not a fan!

6

Divide the creamy mushroom and rosemary fettuccine between bowls. Top with the remaining Parmesan cheese. Serve with the rocket and pear salad.