Fettuccine Paglia e Fieno

with Spinach and Mushrooms

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Instructions

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1 Prep vegetables

Peel and chop the shallots and garlic. Clean the mushrooms with kitchen paper. Chop the mushrooms. Pick the basil leaves.

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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.

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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.

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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.

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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.

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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.

Tips for fussy eaters

Separate a batch of the sauce and leave the spinach out, if it isn't a favourite.

Pro tip

Don't rush the frying of the 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!

Cooking Time: 20 min

Cals 892 · Prot 37 · Carbs 114 · Fat 34

Ingredients

Number of people

Pasta

Fettuccine 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 200 ML
Vegetable stock cube 0.5 Pieces
Baby spinach 60 Grams
Green peas 100 Grams
Grana padano 60 Grams
Black pepper 0.5 Tsp

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!

Cooking Time: 20 min

Cals 892 · Prot 37 · Carbs 114 · Fat 34

Instructions

photo

1 Prep vegetables

Peel and chop the shallots and garlic. Clean the mushrooms with kitchen paper. Chop the mushrooms. Pick the basil leaves.

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

Tips for fussy eaters

Separate a batch of the sauce and leave the spinach out, if it isn't a favourite.

Pro tip

Don't rush the frying of the mushrooms.

Ingredients

Number of people

Pasta

Fettuccine 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 200 ML
Vegetable stock cube 0.5 Pieces
Baby spinach 60 Grams
Green peas 100 Grams
Grana padano 60 Grams
Black pepper 0.5 Tsp
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