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Chestnut Mushroom Bolognese

Chestnut Mushroom Bolognese

4.5rating out of 5

(5067 reviews from our customers)

Prep Time

40 min



Rich with chestnut mushrooms, carrot, onion and garlic, this veggie take on the classic pasta dish is sure to be a firm favourite. You'll make a flavour-packed sauce that nods to what bolognese is all about: easy, familiar comfort food, lifted with fresh basil and sharp cheddar for extra flavour. Bologneasy!

Prep Time

40 min



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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 brown onion
3 garlic cloves
1 soy sauce sachet (8ml) †
basil 3.18
10g basil
1 40g cheddar cheese †
1 carrot
vegetable stock cube (new5/18)
1 vegetable stock cube †
1 balsamic vinegar sachet (15ml) †
190g linguine †
baby button mushrooms
1 80g baby button mushrooms
1 160g chestnut mushrooms
1 Henderson's Relish sachet (15ml)
1 1 tomato paste sachet (32g)
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
  • 1 soy sauce sachet (8g)<span class="strong">†</span>
  • 10g basil
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 carrot
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 190g linguine<span class="strong">†</span>
  • 80g baby button mushrooms
  • 160g chestnut mushrooms
  • 1 Henderson's Relish (15ml)
  • 1 tomato paste sachet (32g)
Typical Values per 100g per serving
Energy 582 kJ
138 kcal
2167 kJ
513 kcal
of which saturates
2.7 g
1.5 g
10.1 g
5.6 g
of which sugars
22.2 g
3.1 g
82.6 g
11.7 g
Fibre 1.6 g 5.8 g
Protein 5.6 g 20.8 g
Salt 0.94 g 3.49 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
1 soy sauce sachet (8g)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
10g basil
basil (100%)
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
1 carrot
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
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
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)
  • Allergens highlighted by † (gluten, soya, milk, celery, sulphites)

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 brown 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. 150ml [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 chestnut 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 chestnut mushroom bolognese 

Garnish with the chopped basil and grated cheese


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