HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Mushroom & Cherry Tomato Fettuccine
Creamy Mushroom & Cherry Tomato Fettuccine

Creamy Mushroom & Cherry Tomato Fettuccine

with Parmesan & Garlic Pangrattato

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You won’t believe the delicious end result of this pasta. Cream and stock infuse the fettuccine with beautiful sauciness and flavour, leaving you with perfect strands of pasta covered in silky mushrooms and caramelised tomatoes.


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 punnet

button mushrooms

3 clove


1 tin

tinned cherry tomatoes

1 packet

grated Parmesan cheese


1 punnet


1 packet


(ContainsGlutenMay be presentEgg, Soy)

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentSoy, Peanuts, Tree Nuts, Milk, Sesame)

½ packet

pure cream


1 sachet

vegetable stock powder

1 bag

baby spinach leaves

Not included in your delivery

olive oil

4 tsp

balsamic vinegar

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)5270 kJ
Fat42.2 g
of which saturates22.3 g
Carbohydrate167 g
of which sugars15.2 g
Dietary Fibre0 g
Protein42.4 g
Cholesterol0 mg
Sodium892 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Preheat the oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. Drain the tinned cherry tomatoes. Thinly slice the button mushrooms. In a medium bowl, combine the balsamic vinegar, brown sugar and cherry tomatoes. Transfer to an oven tray lined with baking paper and roast until caramelised, 18-20 minutes.

TIP: Reserve the sauce from the cherry tomatoes for another time.


While the cherry tomatoes are roasting, add the fettuccine to the saucepan of boiling water and cook until 'al dente', 8 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the pasta and return to the pan.

TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.


While the pasta is cooking, finely chop the garlic (or use a garlic press). In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, tossing, until toasted, 2-3 minutes. Add 1/3 of the garlic and cook until fragrant, 1 minute. Transfer to a small bowl.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the sliced mushrooms and cook until browned, 4-5 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the pure cream (see ingredients list), some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), the vegetable stock and grated Parmesan cheese. Stir to combine, then simmer until reduced slightly, 5-6 minutes.


While the sauce is cooking, pick and thinly slice the basil leaves. When the sauce is done, add the roasted cherry tomatoes, cooked fettuccine and an extra splash of reserved pasta water and toss to coat. Add the basil and baby spinach leaves and stir through until just wilted. Season with a generous pinch of pepper.

TIP: Seasoning is key in this dish, so taste and add more salt or pepper if you like!


Divide the creamy mushroom and cherry tomato fettuccine between bowls. Sprinkle over the garlic pangrattato.