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Mushroom & Thyme Fusilloni

Mushroom & Thyme Fusilloni

Rating
4.5rating out of 5

(4428 reviews from our customers)

Prep Time

30 min

Cuisine

Italian

Pasta 'con funghi' is a popular mushroom pasta, but you'll swap cheese for creamy coconut yoghurt and thyme-infused mushrooms. Serve with a sprinkle of toasted pine nuts for a delicious dinner!

Prep Time

30 min

Cuisine

Italian

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
garlic-clove
2 garlic cloves
Fresh-Thyme
5g thyme
Fussilloni Pasta
200g fusilloni pasta †
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Coconut yoghurt
1 coconut yoghurt pot (80g)
portobello-mushrooms
150g portobello mushrooms
Hendersons-relish
1 Henderson's Relish sachet (15ml)
Pinenuts
1 bag of pine nuts (20g)
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 garlic clove
  • 5g thyme
  • 200g fusilloni pasta<span class="strong">†</span>
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 coconut yoghurt pot (80g)
  • 150g portobello mushrooms
  • 1 Henderson's Relish (15ml)
  • 1 bag of pine nuts
Typical Values per 100g per serving
Energy 845 kJ
201 kcal
2396 kJ
570 kcal
Fat
of which saturates
6.7 g
3.5 g
19 g
9.9 g
Carbohydrate
of which sugars
28.5 g
3.1 g
80.9 g
8.7 g
Fibre 2.1 g 5.8 g
Protein 5.8 g 16.4 g
Salt 0.91 g 2.58 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 garlic clove
garlic
5g thyme
thyme(100%)
200g fusilloni pasta
durum wheat semolina (gluten), water. may contain soya.
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 coconut yoghurt pot (80g)
coconut-milk (99%), tapioca starch, live vegan yoghurt-cultures
150g portobello mushrooms
portobello mushrooms
1 Henderson's Relish (15ml)
water, spirit vinegar, sugar, colour: caramel, sugar syrup, salt, tamarinds, acetic acid: acid, cayenne pepper, cloves, sweetener: saccharin, garlic oil
1 bag of pine nuts
pine kernels (100%)
Allergens
  • Allergens highlighted by † (gluten, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Mushroom & Thyme Fusillioni With Coyo

Boil a kettle

Peel and finely dice the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the diced onion with a pinch of salt and cook for 4-5 min or until starting to soften

2 Mushroom & Thyme Fusillioni With Coyo

While the onion is cooking, slice the portobello mushrooms

Peel and finely chop (or grate) the garlic

3 Mushroom & Thyme Fusillioni With Coyo

Once the onions have softened, add the sliced mushrooms and cook for 8-10 min further or until the mushrooms are beginning to caramelise

4 Mushroom & Thyme Fusillioni With Coyo

Add the fusilloni pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the fusilloni for 10-12 min or until cooked with a slight bite

Once done, drain the fusilloni and then return to the pot

5 Mushroom & Thyme Fusillioni With Coyo

While the pasta is cooking, strip the thyme leaves and chop them finely, discarding the stalks

Dissolve the Knorr vegetable stock cube[s] in 200ml [350ml] boiled water – this is your vegetable stock

6 Mushroom & Thyme Fusillioni With Coyo

Once the mushrooms have caramelised, add the chopped garlic and thyme and cook for 1-2 min further

Add the Henderson's Relish and vegetable stock to the pan and cook for 3-4 min

7 Mushroom & Thyme Fusillioni With Coyo

Meanwhile, heat a separate large, wide-based pan (preferably non-stick) over a medium heat

Once hot, add the pine nuts and cook for 2-3 min or until lightly toasted

Remove the mushroom pan from the heat and stir the coconut yoghurt through

Add the drained fusilloni and give everything a good mix up – this is your mushroom & thyme fusilloni

8

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Serve the mushroom & thyme fusilloni and season with a good grind of black pepper

Garnish with the toasted pine nuts

Enjoy!

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