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Goats' Cheese Linguine & Portobellos

Goats' Cheese Linguine & Portobellos

4rating out of 5

(318 reviews from our customers)

Prep Time

25 min



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



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)
2 shallots
1 garlic clove
10g fresh tarragon
4 tbsp balsamic vinegar †
goats' cheese 3.18
125g French goats' cheese log †
150g portobello mushrooms
200g linguine †
You Will Need
Butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 garlic clove
  • 10g tarragon
  • 4 tbsp balsamic vinegar<span class="strong">†</span>
  • 125g soft goats' cheese<span class="strong">†</span>
  • 130g portobello mushrooms
  • 190g linguine<span class="strong">†</span>
Typical Values per 100g per serving
Energy 826 kJ
196 kcal
2235 kJ
530 kcal
of which saturates
5 g
3.3 g
13.6 g
9 g
of which sugars
27.9 g
3.3 g
75.5 g
8.9 g
Fibre 1.2 g 3.3 g
Protein 8.6 g 23.4 g
Salt 0.29 g 0.79 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 shallot
1 garlic clove
10g tarragon
tarragon (100%)
4 tbsp balsamic vinegar
wine vinegar, concentrated grape must, antioxidant: e224 (sulphites)
125g soft goats' cheese
pasteurised goat milk, salt, potassium sorbate, cultures, vegetarian rennet
130g portobello mushrooms
190g linguine
semolina of durum wheat (gluten), water
  • Allergens highlighted by † (sulphites, milk, 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


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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


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