Chestnut Mushroom Bolognese

Chestnut Mushroom Bolognese

5.00rating out of 5

(2166 reviews from our customers)

Prep Time

40 min



Use within

6-7 days

This vegetarian Bolognese so closely resembles its meaty counterpart: the glistening ragu sauce is ‘beefed up’ with chestnut mushrooms! By grating in the mushrooms and adding a few salty-sweet condiments, this pile of gorgeous-looking pasta mimics the real deal.

Prep Time

40 min



Use within

6-7 days

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In Your Box
Ingredients for 2 people (double for 4)
200g linguine †
100g carrots
3 garlic cloves
1 soy sauce sachet (8ml) †
1 vegetable stock cube †
10g fresh basil
1 tbsp Italian balsamic vinegar †
2 tbsp rich tomato paste †
240g chestnut mushrooms
40g Irish mature cheddar †
1 tbsp Henderson's Relish
1 onion
You Will Need
Pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • linguine<strong>†</strong>
  • carrots
  • garlic clove
  • soy sauce sachet<strong>†</strong>
  • vegetable stock cube<strong>†</strong>
  • basil
  • balsamic vinegar<strong>†</strong>
  • tomato paste<strong>†</strong>
  • chestnut mushrooms
  • mature cheddar<strong>†</strong>
  • Henderson's relish
  • brown onion
Typical Values per 100g per serving
Energy 511 kJ
121 kcal
2249 kJ
531 kcal
of which saturates
2.1 g
1 g
9.4 g
4.4 g
of which sugars
21.4 g
3.3 g
94.1 g
14.7 g
Fibre 1 g 4.3 g
Protein 5.2 g 22.8 g
Salt 0.26 g 1.13 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
Durum wheat semolina, water
garlic clove
soy sauce sachet
Water, soya beans, roasted wheat, wheat, salt, alchohol (ethanol)
vegetable stock cube
Sea salt, sustainable palm oil, sunflower oil, glucose syrup, sugar, vegetables (6%) (onions, CELERY, carrots, parsnips, tomatoes), maize starch, yeast extract, concentrated vegetable juice (1%) (CELERY, carrots, onions), herbs
balsamic vinegar
Wine vinegar, concentrated grape must, antioxidant: E224
tomato paste
chestnut mushrooms
mature cheddar
Pasteurised Cow's Milk, Salt, Starter Culture, Vegetarian Rennet
Henderson's relish
Water, spirit vinegar, sugar, colour-caramel, syrup, salt, tamarinds, acetic acid, cayenne pepper, cloves, saccharin, galic oil, tragacanth & isopropyl alcohol
brown onion
  • Allergens highlighted by † (wheat-gluten, soya, celery, sulphites, milk)

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 carrot[s]

Peel and finely dice the onion[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. 150-250ml starchy cooking water for step 6

4 Chestnut Mushroom Bolognese

Meanwhile, grate half of the chestnut 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 carrot mixture and cook for 5 min

5 Chestnut Mushroom Bolognese

Crumble the vegetable stock cube[s] into the softened mushroom mixture 

Add the tomato paste, stir for 30 sec, 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 cooking 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 mushroom bolognese

Tip: pasta water adds a little starch to the sauce, helping it stick to the linguine easier

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 mushroom bolognese 

Garnish with the chopped basil and grated cheese


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