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 892 · Prot 37 · Carbs 114 · Fat 34
Vegetarian
Quick & Easy
Family-Friendly
Try Hello Chef Now
20 min
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 892 · Prot 37 · Carbs 114 · Fat 34
Vegetarian
Quick & Easy
Family-Friendly
Try Hello Chef Now
Download PDF
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

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

1 Prep vegetables

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

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.
Start sauce

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.
Finish sauce

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.
Toss

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.
Serve

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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