Creamy Miso Mushroom Linguine

Name: Creamy Miso Mushroom Linguine with Spinach
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Echalion Shallot; 50 Shiitake Mushrooms; 225 Closed Cup Mushrooms; 15 Miso Paste; 200 Linguine; 2 Garlic Clove**; 1 Flat Leaf Parsley; ½ Dried Thyme; 150 Creme Fraiche; 40 Grated Hard Italian Style Cheese; 125 Baby Spinach; 100 Reserved Pasta Water for the Sauce

with Spinach

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This warming and hearty Creamy Miso Mushroom Linguine is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.

Allergens:

Soya

•Milk

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Echalion Shallot

Shiitake Mushrooms

225

Closed Cup Mushrooms

Miso Paste

(Contains: Soya)

200

Linguine

Garlic Clove**

Flat Leaf Parsley

Dried Thyme

150

Creme Fraiche

(Contains: Milk)

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

125

Baby Spinach

Not included in your delivery

100

Reserved Pasta Water for the Sauce

Nutritional information

Energy (kcal)672 kcal

Energy (kJ)2812 kJ

Fat31 g

of which saturates14 g

Carbohydrate82 g

of which sugars8 g

Protein27 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Garlic Press

•Knife

•Medium Saucepan

•Grill Pan

•Sieve

Instructions

Bring a large pan of water to the boil with ½ tsp of salt for the pasta. Thinly slice both types of mushrooms. Halve, peel and chop the shallot into small pieces. Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).

Meanwhile, once the water has come to the boil, add the linguine and cook until tender, 12 mins.

Meanwhile, heat a drizzle of oil in a large frying pan over high heat. Add all the mushrooms and a pinch of salt and pepper. Cook, stirring regularly, until browned, 6-8 mins. Add a knob of butter (if you have some). Lower the heat to medium, add the shallot and cook until soft, 2-3 mins, then add the garlic, thyme and miso paste and cook for a further 1 minute.

When the pasta is cooked, reserve some of the pasta cooking water (see ingredients for amount). Drain it in a colander, pop the pasta back in the pan and drizzle with oil to prevent it sticking together.

Add the creme fraiche, cheese and reserved pasta cooking water to the mushrooms. Stir together and cook until the cheese has melted. Add the spinach a handful at a time, stirring, until it has all wilted. Add the pasta to the mushroom mixture. Mix well and stir through half of the parsley. Add a pinch of salt and pepper, taste and add more salt and pepper if you feel it needs it.