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Prep Time
25 min
Cuisine
American
Mingled into this linguine is melted blue cheese and caramelised mushrooms. Topped with a toasted walnut crumble topping. This is EXACTLY what you need when baby it's cold outside!
Prep Time
25 min
Cuisine
American
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 931 kJ 221 kcal |
2866 kJ 682 kcal |
Fat of which saturates |
8.2 g 3.4 g |
25.4 g 10.4 g |
Carbohydrate of which sugars |
28.7 g 1.8 g |
88.5 g 5.7 g |
Fibre | 1.8 g | 5.6 g |
Protein | 8.9 g | 27.5 g |
Salt | 0.55 g | 1.68 g |
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.
Boil a kettle
Peel and finely chop (or grate) the garlic
Zest the lemon[s]
Trim and slice the spring onion[s] finely
Roughly break up the walnuts in a pestle and mortar or chop them roughly
Heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a high heat
Once hot, add the spring onion, garlic, panko breadcrumbs and the walnuts and cook for 2-3 min or until brown and crispy
Once browned, stir in the lemon zest and season generously with salt - this is your walnut crumble
Transfer it to a plate and keep the pan for later
Slice the mushrooms into thick slices
Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the linguine for 8-10 min or until cooked with a slight bite
Once done, drain the linguine, reserving 300ml [600ml] pasta water
Meanwhile, return the pan to a medium heat with a large knob of butter
Once hot, add the mushrooms
Cook for 2-3 min or until they've browned
Add 1 tbsp [2 tbsp] flour and cook for 1 min further
Add the shaoxing wine and cook 1 min further
Add the reserved pasta water to the mushrooms
Crumble the blue cheese into the pan and cook for 3-4 min or until the sauce has a creamy consistency, then set aside
Cut and juice half of the lemon straight into the pan
Meanwhile, finely chop the parsley, including the stalks
Stir the parsley and linguine into the sauce (loosen with water if it is too dry)
Divide the pasta between bowls, top with the walnut crumble and season with pepper
Enjoy!