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Blue Cheese Mushroom Linguine

Blue Cheese Mushroom Linguine

Rating
3.55rating out of 5

(321 reviews from our customers)

Prep Time

25 min

Cuisine

American

Use within

6-7 days

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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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!

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

Nutritional Information*

Percentages are based on an adult's daily intake

  • 100g blue cheese<span class="strong">†</span>
  • 1 garlic clove
  • 190g linguine<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 1 tbsp Shaoxing wine<span class="strong">†</span>
  • 1 bag of walnuts<span class="strong">†</span>
  • 10g parsley
  • 130g portobello mushrooms
  • 1 spring onion
  • 1 lemon
Typical Values per 100g per serving
Energy 838 kJ
199 kcal
2954 kJ
702 kcal
Fat
of which saturates
7.7 g
3 g
27.1 g
10.5 g
Carbohydrate
of which sugars
25.9 g
2 g
91.3 g
6.9 g
Fibre 1.4 g 5 g
Protein 7.9 g 27.8 g
Salt 0.48 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
100g blue cheese
pasteurised cows milk, salt, lactic acid culture, microbial rennet, mould culture, lipase, firming agent: calcium chloride
1 garlic clove
garlic
190g linguine
semolina of durum wheat (gluten), water
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
1 tbsp Shaoxing wine
wine, water, sugar, alcohol, flavours, colouring: e150d, preservatives: e202 and e224 (sulphites), foodacid: e270
1 bag of walnuts
walnut (100%)
10g parsley
flat parley (100%)
130g portobello mushrooms
1 spring onion
spring onion
1 lemon
lemon
Allergens
  • Allergens highlighted by † (milk, gluten, sulphites, nut)

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 

8

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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

Enjoy!

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