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.
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fettuccine(ContainsGlutenMay be presentEgg, Soy)
vegetable stock powder
grated Parmesan cheese(ContainsMilk)
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.
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.
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.
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.
Remove the frying pan from the heat, then add the cooked fettuccine, 1/2 the grated Parmesan cheese and the pepper. Gently toss to combine and season to taste. Set aside. 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. Toss to coat. TIP: Seasoning is key in this dish, so taste the sauce and season with more salt if needed. TIP: Add less pepper if you're not a fan!
Divide the creamy mushroom and rosemary fettuccine between bowls. Top with the remaining grated Parmesan cheese. Serve with the rocket and pear salad.