NZ Creamy Herby Mushroom & Bacon Fettuccine
with Grated Parmesan Cheese
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Herb & Mushroom Seasoning
1 packet
Leek
1 packet
Button Mushrooms
100 g
Diced Bacon
1 packet
Cream
(Contains: Milk; )
1 packet
Fettuccine
(Contains: Gluten, Wheat; May be present: Soy)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
2
Garlic
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Boil the kettle. • Finely chop garlic. Thinly slice button mushrooms.
• Half-fill a large saucepan with the boiling water. Cook fettuccine in boiling water over high heat until ‘al dente’, 9 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fettuccine, then return to saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, in a large frying pan heat a drizzle of olive oil over medium-high heat. Add diced bacon, mushrooms, leek and the butter and cook, stirring until softened, 6-8 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.
• Reduce heat to medium and add cream, reserved pasta water and chicken-style stock powder. • Stir to combine and simmer until slightly thickened, 1-2 minutes.
• Add drained fettuccine and toss to combine. Season to taste with salt and pepper.
• Divide mushroom and bacon fettuccine between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy!
