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Chestnut Mushroom Bolognese

Chestnut Mushroom Bolognese

4.5rating out of 5

(6504 reviews from our customers)

Prep Time

40 min



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



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!

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 brown onion
3 garlic cloves
basil 3.18
10g basil
40g cheddar cheese †
1 carrot
1 balsamic vinegar sachet (15ml) †
190g linguine †
baby button mushrooms
80g baby button mushrooms
1 soy sauce sachet (15ml) †
160g chestnut mushrooms
1 Henderson's Relish sachet (15ml)
1 tomato paste sachet (32g)
veg stock powder
1 vegetable stock mix sachet (11g)
You Will Need
Pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 garlic clove
  • 10g basil
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 carrot
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 190g linguine<span class="strong">†</span>
  • 80g baby button mushrooms
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 160g chestnut mushrooms
  • 1 Henderson's Relish (15ml)
  • 1 tomato paste sachet (32g)
  • vegetable stock mix sachet (11g)
Typical Values per 100g per serving
Energy 576 kJ
136 kcal
2164 kJ
513 kcal
of which saturates
2.5 g
1.4 g
9.3 g
5.4 g
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
*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 brown onion
brown onion
1 garlic clove
10g basil
basil (100%)
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
1 carrot
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
190g linguine
semolina of durum wheat (gluten), water
80g baby button mushrooms
baby button mushrooms
1 soy sauce sachet (15ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
160g chestnut mushrooms
chestnut mushrooms
1 Henderson's Relish (15ml)
water, spirit vinegar, sugar, colour: caramel, sugar syrup, salt, tamarinds, acetic acid: acid, cayenne pepper, cloves, sweetener: saccharin, garlic oil
1 tomato paste sachet (32g)
vegetable stock mix sachet (11g)
dried glucose syrup, salt, yeast extracts, chicory extract, sugar, onion powder, carrot juice powder, tomato powder, rapeseed oil, natural flavouring, herb (lovage)
  • Allergens highlighted by † (milk, sulphites, gluten, soya)

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 Chestnut Mushroom Bolognese

Boil a kettle

Peel and finely dice the brown onion[s]

Peel and finely dice the carrot[s]

2 Chestnut Mushroom Bolognese

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

3 Chestnut Mushroom Bolognese

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

4 Chestnut Mushroom Bolognese

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

5 Chestnut Mushroom Bolognese

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

6 Chestnut Mushroom Bolognese

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

7 Chestnut Mushroom Bolognese

Meanwhile, chop the basil finely including the stalks

Grate the cheddar cheese


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Stir the drained linguine through the chestnut mushroom bolognese

Garnish with the chopped basil and grated cheese


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