Creamy Umami Mushroom Linguine
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Creamy Umami Mushroom Linguine

Creamy Umami Mushroom Linguine

with Spinach

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:
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)

250

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

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Nutritional information

Energy (kcal)769 kcal
Energy (kJ)3217 kJ
Fat31 g
of which saturates15 g
Carbohydrate101 g
of which sugars9 g
Protein31 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Medium Saucepan
Knife

Instructions

Get Prepped
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).

Cook the Pasta
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.)

Start the Sauce
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.

Add the Pasta
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.

Finish the Sauce
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.

Serve
6

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