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
Use within
6-7 days
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*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.
Allergens highlighted by † (sulphites, nut, milk, gluten)
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
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
2
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
3
Slice the mushrooms into thick slices
4
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
5
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 shaoxingwine and cook 1 min further
6
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
7
Meanwhile, finely chop the parsley, including the stalks
8
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