One-Pot Sneaky Mushroom Fettuccine
with Loads of Green Veggies
Cooking time
20 minutes
Servings
4
Calories
590 /serving
Fettuccine is a childhood fave. The long ribbons of pasta can be twirled, slurped and twisted (and sure, cut up if needed). They’re in a creamy situation with subtly meaty grated portobello mushrooms, wilted leafy greens and tender-crisp string peas.
We will send you:
- 240g Baby greens (baby spinach or kale)
- 200g String peas (sugar snap peas or snow peas)
- 2 Garlic cloves
- 2 Portobello mushrooms
- 340g Fettuccine
- 25g Parmigiano Reggiano (contains rennet)
- 120ml Heavy cream
Contains: Milk • Sulphites • Wheat
You will need:
Grater
Large pot
Oil
Salt & pepper (S&P)
Strainer
4 tbsp Butter
Total Fat
27 g
Saturated Fat
16 g
Sodium
190 mg
Total Carb
73 g
Sugars
6 g
Protein
17 g
Fibre
6 g
Preparation
Boil the pasta
- Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving ½ cup cooking water, drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Mise en place
- Meanwhile, grate the mushrooms.
- Mince the garlic.
- Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Halve each pod crosswise.
Make the sauce
- In the reserved pot, heat a drizzle of oil on medium.
- Add the garlic, mushrooms and string peas. Sauté, 2 to 3 min., until the mushrooms become very soft and the string peas are crisp-tender.
- Add the cream and S&P; bring to a boil.
Combine the pasta
- Reduce the pot to a simmer and add the spinach, pasta, ½ the reserved cooking water and 4 tbsp butter.
- Cook, stirring often, 2 to 3 min., until the sauce has thickened and the pasta is combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the cheese. Bon appétit!
