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?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
*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.
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
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
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
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
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
Meanwhile, chop the tarragon finely, including the stalks
6
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
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
Share Your Creations
Get social and share your best culinary Gousto creations on:
