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 and mint 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 1-2 min further.

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4 Finish sauce

Add the measured water (use the reserved pasta cooking water), crumbled stock cube, baby spinach, green peas and the cooking cream. 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 and mint leaves. Add the drained pasta. Give everything a good toss.

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6 Serve

Divide the pasta among plates. Garnish with the reserved basil and mint leaves, 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 774 · Prot 37 · Carbs 110 · Fat 23

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
Fresh mint 10 Grams
Olive oil 2 Tbsp
Water 150 ML
Vegetable stock cube 0.5 Pieces
Baby spinach 60 Grams
Green peas 100 Grams
Cooking cream 100 ML
Grana padano, grated 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 774 · Prot 37 · Carbs 110 · Fat 23

Instructions

photo

1 Prep vegetables

Peel and chop the shallots and garlic. Clean the mushrooms with kitchen paper. Chop the mushrooms. Pick the basil and mint 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 1-2 min further.

photo

4 Finish sauce

Add the measured water (use the reserved pasta cooking water), crumbled stock cube, baby spinach, green peas and the cooking cream. 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 and mint leaves. Add the drained pasta. Give everything a good toss.

photo

6 Serve

Divide the pasta among plates. Garnish with the reserved basil and mint leaves, 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
Fresh mint 10 Grams
Olive oil 2 Tbsp
Water 150 ML
Vegetable stock cube 0.5 Pieces
Baby spinach 60 Grams
Green peas 100 Grams
Cooking cream 100 ML
Grana padano, grated 60 Grams
Black pepper 0.5 Tsp
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