Truffle, Mushroom & Bacon Fettuccine
with Spinach, Rocket & Cucumber 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 radish.
We've replaced the radish in this recipe with cucumber due to local ingredient availability. It'll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
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
2 clove
garlic
1
cucumber
1 packet
button mushrooms
1 packet
diced bacon
1 packet
fettuccine
(Contains Gluten(Wheat); May be present Egg, Soy. )
1 sachet
Herb & Mushroom Seasoning
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 bag
spinach & rocket mix
½ bottle
truffle oil
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
drizzle
balsamic vinegar
½ tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Finely chop garlic. Slice cucumber into halfmoons. Thinly slice button mushrooms.
• Half-fill a large saucepan with boiling water. Cook fettuccine, uncovered, over high heat until ‘al dente’, 9 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return fettuccine to saucepan.
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 high heat with the butter and a drizzle of olive oil. Cook diced bacon and mushrooms, stirring occasionally, until browned, 6-7 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.
• Reduce heat to low and add cream (see ingredients), reserved pasta water and chicken-style stock powder to the frying pan. Stir to combine and simmer until slightly thickened, 1-2 minutes. • Add fettuccine and toss to combine. Season with pepper.
• In a medium bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. Add cucumber and spinach & rocket mix and toss to coat. Season.
• Divide mushroom and bacon fettuccine between bowls and serve with spinach, rocket and cucumber salad. • Drizzle some truffle oil (see ingredients) over pasta to taste. Sprinkle over grated Parmesan cheese to serve. Enjoy!
TIP: Truffle has a strong flavour, if you're not a fan, serve the pasta without it. Little cooks: Add the finishing touch by sprinkling the cheese on top!