This warming and hearty Creamy Miso Mushroom Linguine is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.
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 conflict 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.
Closed Cup Mushrooms
Flat Leaf Parsley
Linguine(ContainsCereals containing Gluten)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Water for the Sauce
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.
Divide the pasta between plates and scatter over the remaining parsley. Enjoy!