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Prep Time
20 min
Cuisine
Italian
This speedy supper is perfect for a relaxed evening. You'll stir up a bright, zesty garlic and courgette sauce before tossing in linguine and creamy goats' cheese to finish. Buon appetito!
Prep Time
20 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 | 797 kJ 190 kcal |
2240 kJ 533 kcal |
Fat of which saturates |
5.5 g 2.7 g |
15.4 g 7.7 g |
Carbohydrate of which sugars |
27.9 g 2.4 g |
78.4 g 6.7 g |
Fibre | 2.5 g | 6.9 g |
Protein | 7.8 g | 22 g |
Salt | 0.98 g | 2.75 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
Slice the courgette into discs
Slice each individual disc into matchsticks
Heat a dry pot over a medium heat
Once hot, add the pumpkin seeds and cook for 2-3 min or until golden and toasted
Tip: Watch the seeds like a hawk to make sure they don't burn!
Once done, transfer them to a plate and set aside, reserving the pot
Add the linguine to the reserved pot with a pinch of salt
Cover with plenty of boiled water and bring to the boil over a high heat
Cook the linguine for 8-10 min or until cooked with a slight bite
Once tender, drain and keep in the sieve
Reserve the pot for later
While the linguine is cooking, dissolve the Knorr vegetable stock cube[s] in 150ml [300ml] boiled water
Peel and slice (don't chop!) the garlic
Cut the lemon[s] in half
Cut half the lemon into wedges
Return the reserved pot to a medium heat with 2 tbsp [4 tbsp] olive oil
Once hot, add the sliced garlic and chopped courgette, cook for 2-3 min or until starting to soften
Meanwhile, strip the mint leaves from their stems and chop them roughly
Add the drained linguine and vegetable stock to the pot
Squeeze in the juice of 1/2 [1] lemon and give everything a good mix up
Tip: Add a drizzle more olive oil if your pasta is looking a little dry
Remove from the heat and stir through half of the goats' cheese and half of the chopped mint – this is your courgette & goats' cheese linguine
Serve the courgette & goats' cheese linguine and crumble over the remaining goats' cheese
Garnish with the toasted pumpkin seeds, remaining mint and lemon wedges
Drizzle with olive oil and a generous grind of black pepper
Enjoy!