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Ultimate Creamy Truffle Mushroom & Burrata Linguine
Ultimate Creamy Truffle Mushroom & Burrata Linguine

Ultimate Creamy Truffle Mushroom & Burrata Linguine

with Flaked Almonds, Rocket Salad and Garlic Ciabatta

Recipe Development Team
Recipe Development TeamUpdated on October 13, 2025

Our Ultimate Creamy Truffle Mushroom & Burrata Linguine is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:
Veggie
Allergens:
Wheat
Barley
Cereals containing gluten
Milk
Sulphites
Almonds
Nuts

The quantities provided above are averages only.

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.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

3 unit(s)

Garlic Clove

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

180 grams

Linguine

(Contains: Cereals containing gluten, Wheat)

120 grams

Sliced Mushrooms

15 grams

Wild Mushroom Paste

125 grams

Burrata

(Contains: Milk)

150 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Truffle Zest

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

15 grams

Toasted Flaked Almonds

(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)

Not included in your delivery

1 tbsp

Olive Oil for the Garlic Bread

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4089 kJ
Energy (kcal)977 kcal
Fat50 g
of which saturates25.7 g
Carbohydrate101 g
of which sugars13.9 g
Dietary Fibre5.6 g
Protein27.3 g
Salt1.51 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Saucepan
Baking Tray
Colander
Pan

Cooking Instructions and Tips

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with ½ tsp salt

Peel and grate the garlic (or use a garlic press). 

Halve the ciabatta

Prep your Garlic Bread
2

Lay your ciabatta onto a medium baking tray, cut-side up.

Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

Linguine Time
3

When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together. Set aside.

Make your Mushroom Sauce
4

While the pasta cooks, heat a drizzle of oil in your (now empty) frying pan on high heat.

Once hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. 

Stir in the remaining garlic and cook for 1 min more.

Stir through the wild mushroom paste and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat to low and simmer, stirring occasionally, until reduced, 5-6 mins.

Time to Bake
5

While your sauce is simmering, bake the garlic ciabatta on the top shelf of your oven until golden, 5-6 mins. Once cooked, remove from your oven.

Meanwhile, drain the burrata.

Once the sauce is reduced, stir in the creme fraiche until well combined, then bring back to the boil and add a good grind of pepper. Remove from the heat.

Finish and Serve
6

Stir the cooked pasta and the truffle zest into your creamy sauce. Taste and add more salt and pepper if needed. Add a splash of water if it's a little too thick.

Share your ultimate truffle mushroom linguine between your bowls and top with a handful of rocket. Halve the burrata and place on top of the rocket.

Drizzle over the balsamic glaze and some olive oil, then finish with the flaked almonds.

Cut your garlic bread into triangles and serve alongside. 

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