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Creamy Umami Mushroom Linguine

Creamy Umami Mushroom Linguine

with Spinach

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If there’s one thing we all crave after a long day, it’s a big old bowl of pasta. Our creamy umami mushroom linguine certainly doesn’t disappoint. The rich umami flavour from the miso paste is perfectly balanced with the creaminess of the pasta sauce, along with the fresh herbs to brighten the other flavours.

Allergens:SoyaGlutenMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

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

½ pot(s)

Dried Thyme

1 sachet

Miso Paste

(ContainsSoya)

200 grams

Linguine

(ContainsGluten)

150 grams

Creme Fraiche

(ContainsMilk)

1 bag(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 bag(s)

Baby Spinach

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3217 kJ
Energy (kcal)769 kcal
Fat31.0 g
of which saturates15.0 g
Carbohydrate101 g
of which sugars9.0 g
Protein31 g
Salt1.34 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Saucepan
Instructionsarrow up iconarrow up icon
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1

Bring a large pan of water to the boil for the pasta. Thinly slice the 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).

2

Meanwhile, once the water has come to the boil, add the linguine and cook for 12 mins. (You will be reserving some of the cooking water later, before draining.)

3

Meanwhile, heat a drizzle of oil in a large frying pan over high heat. Add all the mushrooms and 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.

4

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

5

Add the creme fraiche, cheese and reserved pasta cooking water to the mushrooms. Add salt and pepper 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.

6

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