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Prep Time
40 min
Cuisine
Italian
For this veggie bolognese, you'll make a flavour-packed sauce that nods to what bolognese is all about: easy, familiar comfort food. Top with basil and cheese, and it's ready. Bologn-easy!
Prep Time
40 min
Cuisine
Italian
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 | 576 kJ 136 kcal |
2164 kJ 513 kcal |
Fat of which saturates |
2.5 g 1.4 g |
9.3 g 5.4 g |
Carbohydrate of which sugars |
22.4 g 3.6 g |
84.1 g 13.4 g |
Fibre | 1.6 g | 6.1 g |
Protein | 5.6 g | 21 g |
Salt | 0.78 g | 2.95 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 dice the brown onion[s]
Peel and finely dice the carrot[s]
Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 tbsp] vegetable oil over a medium-high heat
Once hot, add the diced carrot and diced onion with a large pinch of salt
Cook for 5 min or until starting to soften and caramelise
Meanwhile, bring a large pot of boiled water with a pinch of salt to the boil
Add the linguine, and cook for 8-10 min or until cooked through but with a slight bite
Once cooked, drain the linguine and reserve approx. 150ml [250ml] starchy cooking water for later
Meanwhile, grate half of the chestnut and button mushrooms and slice the rest
Peel and finely chop (or grate) the garlic
Add both the grated and sliced mushrooms and chopped garlic to the pan and cook for 5 min
Add the veg stock mix to the softened mushroom mixture
Add the tomato paste, stir for 30 secs, then add the soy sauce, balsamic vinegar and Henderson's Relish
Add 1/2 tsp [1 tsp] sugar and season generously with pepper
Stir constantly until the mixture is evenly coated
Add the reserved starchy pasta water, a little at a time, stirring it in as you go
Reduce the heat to medium and cook until the sauce has the consistency of bolognese – this is your chestnut mushroom bolognese
Meanwhile, chop the basil finely including the stalks
Grate the cheddar cheese
Stir the drained linguine through the chestnut mushroom bolognese
Garnish with the chopped basil and grated cheese
Enjoy!