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Blue Cheese Mushroom Linguine

Blue Cheese Mushroom Linguine

3.55rating out of 5

(321 reviews from our customers)

Prep Time

25 min



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



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!

For 2 people (double for 4)
1 lemon
2 garlic cloves
1 spring onion
10g fresh parsley
Shaoxing wine (3.18)
1 tbsp shaoxing wine †
30g raw walnuts †
100g Castello Danish blue cheese †
Panko breadcrumbs edit
30g panko breadcrumbs †
150g portobello mushrooms
200g linguine †
You Will Need
Pestle & mortar, butter, flour, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 garlic clove
  • 1 spring onion
  • 10g parsley
  • 1 tbsp Shaoxing wine<span class="strong">†</span>
  • 1 bag of walnuts (25g)<span class="strong">†</span>
  • 100g blue cheese<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 130g portobello mushrooms
  • 190g linguine<span class="strong">†</span>
Typical Values per 100g per serving
Energy 931 kJ
221 kcal
2866 kJ
682 kcal
of which saturates
8.2 g
3.4 g
25.4 g
10.4 g
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
*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 lemon
1 garlic clove
1 spring onion
spring onion
10g parsley
flat parley (100%)
1 tbsp Shaoxing wine
wine, water, sugar, alcohol, flavours, colouring: e150d, preservatives: e202 and e224 (sulphites), foodacid: e270
1 bag of walnuts (25g)
walnut (100%). May contain peanut, sesame & other nuts
100g blue cheese
pasteurised cows milk, salt, lactic acid culture, microbial rennet, mould culture, lipase, firming agent: calcium chloride
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
130g portobello mushrooms
190g linguine
semolina of durum wheat (gluten), water
  • 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 Blue Cheese Mushroom Linguine

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 Blue Cheese Mushroom Linguine

Heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a high heat

Once hot, add the spring oniongarlic, 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 Blue Cheese Mushroom Linguine

Slice the mushrooms into thick slices

4 Blue Cheese Mushroom Linguine

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 Blue Cheese Mushroom Linguine

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

6 Blue Cheese Mushroom Linguine

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 Blue Cheese Mushroom Linguine

Meanwhile, finely chop the parsley, including the stalks 


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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


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