Creamy Miso Mushroom Linguine
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Creamy Miso Mushroom Linguine

Creamy Miso Mushroom Linguine

with Spinach

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

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.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Echalion Shallot

50

Shiitake Mushrooms

225

Closed Cup Mushrooms

15

Miso Paste

(Contains Soya)

200

Linguine

2

Garlic Clove

1

Flat Leaf Parsley

½

Dried Thyme

150

Creme Fraiche

(Contains Milk)

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

125

Baby Spinach

Not included in your delivery

100

Reserved Pasta Water for the Sauce

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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

Get Prepped
1

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).

Cook the Pasta
2

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

Start the Sauce
3

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.

Add the Pasta
4

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.

Finish the Sauce
5

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.

Serve
6

Divide the pasta between plates and scatter over the remaining parsley. Enjoy!