Truffle, Mushroom and Bacon Linguine
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Truffle, Mushroom and Bacon Linguine

Truffle, Mushroom and Bacon Linguine

with Spinach, Rocket & Pear Salad

Golden ropes of fettuccine coated in a rich, creamy sauce and sizzled pieces of bacon and mushroom. Finished with a scattering of sharp Parmesan cheese and a complementary salad, this is nothing short of a small bite of heaven.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:
Milk
•Gluten(Wheat)

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 Time
DifficultyEasy

Ingredients

Serving amount

1

pear

2 packet

diced bacon

½ bottle

cream

(Contains Milk; )

1 sachet

Garlic & Herb Seasoning

1 bag

salad leaves

1 drizzle

truffle oil

1 packet

button mushrooms

1 packet

fettuccine

(Contains Gluten(Wheat); May be present Egg, Soy. )

2 clove

garlic

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 sachet

Chicken-Style Stock Powder

Not included in your delivery

1

olive oil

20 g

butter

(Contains Milk; )

1 drizzle

balsamic vinegar

½ tsp

honey

sideBannerName

Nutrition Values

Energy (kJ)4724 kJ
Fat72 g
of which saturates33.9 g
Carbohydrate79 g
of which sugars14.2 g
Protein38.6 g
Sodium1827 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan
•Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. Thinly slice pear and button mushrooms.

2
2

• Boil the kettle. Half-fill a large saucepan with boiling water. Cook fettuccine, uncovered, over high heat until ‘al dente’, 9 minutes. • Reserve pasta water (1 cup for 2P // 2 cups for 4P), then drain and return to saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

3
3

• While the pasta is cooking, heat the butter and a drizzle of olive oil, in a large frying pan over high heat. Cook diced bacon until browned, 2-3 minutes. • Add mushrooms and cook, stirring occasionally, 6-7 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.

4
4

• Reduce heat to low and add cream (see ingredients), reserved pasta water (1/2 cup for 2P // 1 cup for 4P) and chicken-style stock powder to the frying pan. Stir to combine and simmer until slightly thickened, 1-2 minutes. • Add drained fettuccine and toss to combine. Season with pepper.

5
5

• In a medium bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. Add pear and salad leaves and toss to coat. Season.

6
6

• Divide mushroom and bacon fettuccine between bowls. • Drizzle some truffle oil over pasta to taste. • Sprinkle over grated Parmesan cheese and serve with spinach and pear salad. Enjoy!

TIP: Truffle has a strong flavour, if you're not a fan, serve the pasta without it.