Creamy Mushroom & Cherry Tomato Fettuccine
with Parmesan & Garlic Pangrattato
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
Ingredients
1 punnet
button mushrooms
3 clove
garlic
1 tin
tinned cherry tomatoes
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 punnet
basil
1 packet
fettuccine
(Contains Gluten; May be present Egg, Soy. )
½ packet
panko breadcrumbs
(Contains Gluten; )
½ packet
Pure Cream
(Contains Milk; )
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
Utensils
Instructions
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.
