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Creamy Umami Mushroom Linguine

with Spinach

4.0(272)

Recipe Development TeamUpdated on March 27, 2026

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Calories

:

345 kcal

Protein

:

11.4g protein

Total

:

35 minutes

Difficulty

:

Medium

Allergens:

Soya
Milk
Egg

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 unit(s)

Echalion Shallot

50 grams

Shiitake Mushrooms

225 grams

Closed Cup Mushrooms

15 grams

Miso Paste

(Contains: Soya)

250 grams

Linguine

2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

½ pot(s)

Dried Thyme

150 grams

Creme Fraiche

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

125 grams

Baby Spinach

Not included in your delivery

100 milliliter(s)

Reserved Pasta Water

Nutritional information

Energy (kJ)1441 kJ

Energy (kcal)345 kcal

Fat30.4 g

of which saturates18.6 g

Carbohydrate8.8 g

of which sugars5.4 g

Dietary Fibre2.6 g

Protein11.4 g

Salt1.1 g

Potassium47.7 mg

Calcium6.4 mg

Iron0.2 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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!

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