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A Closely Guarded Mushroom, Thyme and Ricotta Linguine

A Closely Guarded Mushroom, Thyme and Ricotta Linguine

Recipe Development Team
Recipe Development TeamUpdated on January 23, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
821 kcal
Protein
: 
44g protein
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1

Chestnut Mushrooms

2

Garlic Clove

2

Thyme

180

Linguine

(Contains: Cereals containing gluten)

2

Pine Nuts

½

Peas

½

Ricotta Cheese

½

Lemon

2

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

/ per serving
Energy (kcal)821 kcal
Energy (kJ)3435 kJ
Fat40 g
of which saturates13 g
Carbohydrate103 g
Protein44 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Pot
•Knife
•Pan
•Grill Pan
•Bowl

Instructions

PDF
1

Put a large pot of water on to boil with ¼ tsp of salt ready for the pasta.

slice your mushrooms
2

Roughly slice the mushrooms. Peel and finely chop the garlic. Pull your thyme leaves off their stalks.

3

Cook the pasta in the boiling water for 8 mins or until ‘al dente’. Towards the end you’ll add in the peas but we’ll remind you later. Tip: ‘Al dente’ simply means that the pasta is cooked through but has a slight bit of firmness left in the middle.

Toast the pine nuts
4

Toast the pine nuts in a dry frying pan over a medium heat until they turn golden, then remove and keep to the side. Watch your nuts like an insomniac counting sheep - the moment your head is turned they’ll burn!

Cook mushroom mixture
5

Heat 1½ tbsp of olive oil in the frying pan until hot. Add the mushrooms, garlic, thyme and fry for 3-4 mins over a medium-high heat.

6

Remove half a cup of the pasta water from the pot and keep to the side. Add the peas to the pasta for the last 3 mins of cooking, then drain.

Add your water and ricotta to the mushrooms
7

Add ¼ tsp of salt to the mushrooms followed by your ricotta. Add a few tbsp of pasta water until you have a nice double cream consistency. Add a few grates of lemon zest, 1 tsp of lemon juice and toss in the pasta and peas. Add half the grated Italian cheese and toss everything together.

8

Serve with a scattering of the remaining cheese, the pine nuts, a few grinds of pepper and a drizzle of olive oil.

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