Goats' Cheese Linguine & Portobellos

Goats' Cheese Linguine & Portobellos

Rating
4.00rating out of 5

(313 reviews from our customers)

Prep Time

25 min

Cuisine

Italian

Use within

6-7 days

This linguine is mixed with goats' cheese and pasta to make an instant sauce, flecked with tarragon and black pepper. Topped with portobello mushrooms caramelised in balsamic. Totally simple and easy, yet highly sophisticated.

Prep Time

25 min

Cuisine

Italian

Use within

6-7 days

What is Gousto all about?

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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!

In Your Box
Ingredients for 2 people (double for 4)
Balsamic-vinegar
4 tbsp balsamic vinegar †
garlic-clove
1 garlic clove
Goats'-cheese-soft
125g French goats' cheese log †
Linguine
200g linguine †
portobello-mushrooms
150g portobello mushrooms
Shallot
2 shallots
fresh-tarragon
10g fresh tarragon
You Will Need
Butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • Italian balsamic vinegar<strong>†</strong>
  • Garlic
  • French goats' cheese log<strong>†</strong>
  • Linguine<strong>†</strong>
  • Portobello mushrooms
  • Shallots
  • Tarragon
Typical Values per 100g per serving
Energy 822 kJ
194 kcal
2362 kJ
559 kcal
Fat
of which saturates
5 g
3.8 g
14.4 g
10.9 g
Carbohydrate
of which sugars
30.1 g
2.8 g
86.6 g
7.9 g
Fibre 1.8 g 5.2 g
Protein 9 g 25.8 g
Salt 0.28 g 0.81 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
Italian balsamic vinegar
Wine vinegar, concentrated grape must, antioxidant: E224
Garlic
French goats' cheese log
Pasteurised Goat milk, salt, Potassium sorbate, Cultures, Vegetarian rennet
Linguine
Durum wheat semolina, water
Portobello mushrooms
Shallots
Tarragon
Allergens
  • Allergens highlighted by † (sulphites, milk, wheat-gluten)

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 Goats' Cheese Linguine & Portobellos

Boil a kettle

Cut the mushroom(s) into thick slices

Peel and slice the shallots finely

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp (2 tbsp) olive oil and a knob of butter over a medium-high heat

2 Goats' Cheese Linguine & Portobellos

Once hot, add the mushroom and shallots with a big pinch of salt (to draw out the moisture)

Cook for 4 min until starting to caramelise, stirring occasionally

Tip: Overcrowding your pan prevents caramelisation, so do this in one layer across two pans if needed

3 Goats' Cheese Linguine & Portobellos

Meanwhile, add the linguine to a large pot of boiling water over a high heat with a big pinch of salt

Cook for 8 min or until tender with a slight bite

Tip: The pasta will finish cooking later on

Meanwhile, peel and finely chop (or grate) the garlic

4 Goats' Cheese Linguine & Portobellos

Stir the garlic and balsamic into the pan of browned mushroom and shallots

Reduce the heat to medium and cook for a further 8 min or until the balsamic is sticky

5 Goats' Cheese Linguine & Portobellos

Meanwhile, chop the tarragon finely, including the stalks

6 Goats' Cheese Linguine & Portobellos

Break the goats' cheese up into small pieces

Drain the cooked linguine, reserving 200ml (300ml) pasta water and return it to the pot off the heat

7 Goats' Cheese Linguine & Portobellos

Crumble 2/3 of the goats' cheese into the pasta and stir vigorously

Add the pasta water, a little at a time, until a creamy sauce forms

8

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Add most of the tarragon to the creamy linguine and season generously with salt and pepper

Serve in bowls and top with the balsamic mushrooms, remaining goats' cheese and tarragon

Enjoy!

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