Fettuccine Paglia e Fieno
with Spinach and Mushrooms
Paglia e fieno traditionally uses two kinds of pasta: yellow egg fettuccine and green spinach fettuccine. Instead of green fettucine, we've added fresh spinach!
Cals 877 · Prot 36 · Carbs 105 · Fat 26
Vegetarian
Quick & Easy
Family Friendly
20 min
Paglia e fieno traditionally uses two kinds of pasta: yellow egg fettuccine and green spinach fettuccine. Instead of green fettucine, we've added fresh spinach!
Cals 877 · Prot 36 · Carbs 105 · Fat 26
Vegetarian
Quick & Easy
Family Friendly
Ingredients
Pasta
Fettuccine
5*9*10*11*
250 Grams
Salt
1 Tsp
Sauce
Shallots
1 Piece
Garlic cloves
2 Pieces
Mushroom
250 Grams
Fresh basil
15 Grams
Olive oil
2 Tbsp
Water
250 ML
Cooking cream
4*
200 ML
Vegetable stock cube
15*
0.5 Pieces
Baby spinach
60 Grams
Green peas
100 Grams
Grana padano
4*5*
60 Grams
Black pepper
0.5 Tsp
Allergens
*5 Eggs, *9 Soya, *10 Wheat, *11 Gluten, *4 Milk, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3650 / 877 |
| Fats (g) | 25.7 |
| of which saturated (g) | 22.5 |
| Carbohydrates (g) | 105 |
| of which sugars (g) | 12.2 |
| Fibers (g) | 7.5 |
| Proteins (g) | 36.4 |
| Salt (g) | 1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
Peel and chop the shallots and garlic. Clean the mushrooms with kitchen paper. Chop the mushrooms. Pick the basil leaves.
2 Boil pasta
Bring a large pot of water to the boil and add the salt. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or until cooked to your liking. Drain and reserve a cup of pasta water.
3 Start sauce
Heat a large pan with a drizzle of oil over a medium-high heat. Once hot, add the mushrooms and fry for 5-6 min or until well browned and starting to crisp. Add the shallots and garlic and fry for 3 min further.
4 Finish sauce
Add the measured water (use the reserved pasta cooking water), crumbled stock cube and add the cooking cream. Boil for 3-5 min or until starting to thicken up. Add the baby spinach and green peas. Bring to a simmer and cook for 3 min.
5 Toss
Add half of the grated Grana Padano to the sauce and mix well. Add 2/3 of the fresh basil. Add the drained pasta. Give everything a good toss.
6 Serve
Divide the pasta among bowls. Garnish with the reserved basil, a sprinkling of Grana Padano and a good grind of black pepper. If you like, finish with a drizzle of good quality olive oil. Serve immediately.
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