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HelloFresh
HelloFresh
A Closely Guarded Mushroom, Thyme and Ricotta Linguine

A Closely Guarded Mushroom, Thyme and Ricotta Linguine

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2.3 / 4 Ratingout of 386 ratings
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Have you ever discovered a restaurant so good you didn’t want to tell anyone about it for fear it would be overrun? That’s exactly the way Patrick felt about a certain trattoria in Rome when he was filming there. They have a house speciality called Tonnarelli alla Ciociara which, in his words, “would make a grown man weep with pleasure”. This recreation did get our stomachs rumbling, and the name of the restaurant? You’ll have to twist his arm to find out!

Tags:Veggie
Allergens:GlutenMilk
Preparation Time20 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Chestnut Mushrooms

2 unit(s)

Garlic Clove

2 sprig(s)

Thyme

180 grams

Linguine

(ContainsGluten)

2 tbsp

Pine Nuts

½ cup(s)

Peas

½ pot(s)

Ricotta Cheese

½ unit(s)

Lemon

2 tbsp

Hard Cheese (Italian Style)

(ContainsMilk)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3435.0640000000003 kJ
Energy (kcal)821 kcal
Fat40.0 g
of which saturates13.0 g
Carbohydrate103 g
Protein44 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Knife
Pan
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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

slice your mushrooms
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
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
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
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.