Rose fettuccine

Fettuccine is one of our favourite pastas! They are an Italian specialty that you are sure to fall in love with! This pasta is filled with eggplant, mushrooms, onion, and sundried tomatoes in a rich and creamy rose sauce. Within minutes you will have a dish the whole family will love!  

Please note: The pasta in the picture shows pappardelle which were not available this week. Your kit includes fettuccine which is also amazing with this sauce. 

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You will need

Preparation

1

Preparation:  Preheat the oven to 400° F for the vegetables. In a large pot, bring water (2 litres, 4 litres, 6 litres) to a boil for the pasta. Slice the mushrooms and the onion in roughly 1/2 cm thick slices.  Dice the eggplant in 1 cm dices.

2

Cook the vegetables: Line a baking sheet with parchment paper. Place the mushroom, eggplant & onion on the baking sheet. Add salt (1/8 tbs, 1/4 tbs, 1/2 tbs), pepper (1 pinch, 1/8 tbs, 1/4 tbs), & drizzle with oil (1/2 tsp, 1 tsp, 1 1/2 tsp). Combine vegetables & ensure they are placed in a single layer. Cook in the oven for about 15-20 minutes until the vegetables are tender & start to roast.

3

Cook the pastaOnce the water is boiling, add the fettuccine, stir, cover and cook for 9-12 minutes or until desired texture.

Gluten Free: Cook the gluten free linguine for 9 minutes for al dente.

4

Assemble the pasta: Once the fettuccine is cooked, reserve pasta water (3 tbsp, 1/3 cup, 1/2 cup) and then drain the pasta in a colander. In the pasta pot, add the cooked mushroom, eggplant, onions, sun-dried tomatios, tomato sauce and cream. Combine and let heat up, stirring regularly for about 1 minute on medium heat. Add the cooked fettuccine to sauce. Add 1 tbsp at a time of the pasta water to thin the sauce as desired. Serve in individual bowls.     

Please note: The pasta in the picture shows pappardelle which were not available this week. Your kit includes fettuccine which is also amazing with this sauce.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

onion

1 small

1 medium

1 large

mushroom

160 gr

320 gr

480 gr

eggplant

1 small

1 medium

1 large

fettuccine

200 gr

400 gr

600 gr

Gluten free linguine

200 gr

400 gr

600 gr

tomato sauce

160 ml

320 ml

480 ml

cream

45 ml

90 ml

135 ml

sun dried tomatoes

15 gr

30 gr

45 gr

Recommended Wine Pairing

E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples. 
Region: California, USA
Colour: White
Alcohol:
12%
Price (SLGA): $10.09

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins. 
Region: California, USA
Alcohol: 13%
Price
(SLGA): $12.78

Health Fact

Regina Naturopathic

Dr Craig Herrington Naturopath

MUSHROOM
Mushrooms can produce their own vitamin D from the sun (just like us!) Leaving 3oz of sliced mushrooms in direct sun for 15 minutes gives you 200-800iu of vitamin D!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

BUFFET STYLE
Buffet style is best. Serve your meal at the table rather than pre-portioning for your kids. Let everyone fill their plates with as much or as little as they like to eat.

MAKING THIS RECIPE WITH KIDS?
Ask the child to help at steps 5:

  • Assemble the pasta

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information