Creamy Mushroom & Truffle Fettuccine
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Creamy Mushroom & Truffle Fettuccine

Creamy Mushroom & Truffle Fettuccine

with Tomato-Rocket Salad

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

Tags:
Quick
Veggie
Allergens:
Gluten
Milk

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

fettuccine

(Contains Gluten; May be present Egg, Soy. )

1 packet

button mushrooms

2 clove

garlic

1

tomato

½ packet

cream

(Contains Milk; )

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 bag

Rocket leaves

½ bottle

truffle oil

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

½ tbs

balsamic vinegar

½ tsp

honey

sideBannerName

Nutrition Values

Energy (kJ)3580 kJ
Fat53.1 g
of which saturates25.5 g
Carbohydrate70.3 g
of which sugars8.1 g
Protein20.5 g
Sodium621 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.

Utensils

Large Frying Pan
Large Pan

Instructions

1
1

• Boil the kettle. Half-fill a large 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.

2
2

• 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.

3
3

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

4
4

• Divide creamy mushroom fettuccine between bowls. Drizzle truffle oil (see ingredients) 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.