HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Miso Mushroom Linguine
Creamy Miso Mushroom Linguine

Creamy Miso Mushroom Linguine

with Spinach

Family Friendly
Read more

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

Allergens:Cereals containing GlutenSoyaMilkEgg

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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Closed Cup Mushrooms

1 punnet(s)

Shiitake Mushrooms

1 unit(s)

Echalion Shallot

1 bunch(es)

Flat Leaf Parsley

2 unit(s)

Garlic Clove

200 grams


(ContainsCereals containing Gluten)

½ pot(s)

Dried Thyme

1 sachet

Miso Paste


150 grams

Creme Fraiche


1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 bag(s)

Baby Spinach

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2812 kJ
Energy (kcal)672 kcal
Fat31.0 g
of which saturates14.0 g
Carbohydrate82 g
of which sugars8.0 g
Protein27 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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!