HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Mushroom & Leek Fettuccine
Creamy Mushroom & Leek Fettuccine

Creamy Mushroom & Leek Fettuccine

with Pine Nut Pangrattato & Balsamic Pear Salad

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It is that time of the week again, pasta night and we’re here to twist things around. Herbs and mushrooms are a must in any pasta dish, add leek and a sweet pear salad, then garnish with a nutty pangrattato for something a bit different and definitely delicious.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Plant Based
Allergens:GlutenTree NutsSoy

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

portabello mushrooms





1 bag


½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

pine nuts

(ContainsTree NutsMay be presentPeanuts, Milk, Soy, Sesame, Gluten)

1 packet


(ContainsGlutenMay be presentSoy, Egg)

1 sachet

garlic & herb seasoning

½ bottle

plant-based cream


1 sachet

vegetable stock powder

1 bag

salad leaves

1 pinch

chilli flakes

1 bag


3 clove


Not included in your delivery


olive oil

20 g

plant-based butter

1 drizzle

balsamic vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2985 kJ
Fat28.9 g
of which saturates7.9 g
Carbohydrate86.1 g
of which sugars11.6 g
Protein20.5 g
Sodium966 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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• Boil the kettle. • Finely chop garlic. Thinly slice portabello mushrooms, leek and pear (see ingredients). Pick thyme leaves. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), pine nuts and 1/2 the garlic, stirring, until golden brown, 3 minutes. • Transfer to a medium bowl and season to taste.


• Half-fill a large saucepan with the boiling water and a pinch of salt. Cook fettuccine in the boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain, then return fettuccine to the pan.


• Meanwhile, return the frying pan to medium-high heat with the plant-based butter and a drizzle of olive oil. • Cook mushrooms and leek, stirring, until tender, 4-6 minutes. • Add thyme, garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute.


• Reduce the heat to medium, then add plant-based cream (see ingredients), vegetable stock powder and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), and simmer until thickened, 2-3 minutes. • Remove from heat, then stir through the fettuccine. Season to taste.

TIP: Add a splash more reserved pasta water if the sauce looks too thick.


• Meanwhile, combine salad leaves, pear and a drizzle of balsamic vinegar and olive oil in a large bowl. Season to taste.


• Divide creamy mushroom and leek fettuccine between bowls. • Top with pine nut pangrattato and a pinch of chilli flakes (if using). • Tear over parsley. Serve with balsamic pear salad. Enjoy!