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Linguine Con Funghi

Linguine Con Funghi

4.5rating out of 5

(2855 reviews from our customers)

Prep Time

30 min



This pasta is mushroomy to the max. You'll make a duxelle which is an intense, pan-fried mushroom, shallot and garlic mixture, usually found in a classic beef Wellington. We've used it here to infuse some umami flavour, enhanced by grilled portobello mushrooms. Our secret ingredient, Greek-style yoghurt, provides creaminess without the extra kcals.

Prep Time

30 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)
2 shallots
100g chestnut mushrooms
3 garlic cloves
150g organic Greek-style yoghurt †
40g Italian hard cheese †
1 vegetable stock cube †
150g portobello mushrooms
5g fresh parsley
200g linguine †
You Will Need
Butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 80g chestnut mushrooms
  • 1 garlic clove
  • 1 Greek-style yoghurt pot (150g)<span class="strong">†</span>
  • 40g Italian hard cheese<span class="strong">†</span>
  • vegetable stock pot<span class="strong">†</span>
  • 130g portobello mushrooms
  • 5g parsley
  • 190g linguine<span class="strong">†</span>
Typical Values per 100g per serving
Energy 710 kJ
168 kcal
2302 kJ
547 kcal
of which saturates
4.6 g
2.8 g
15.1 g
9.1 g
of which sugars
23.8 g
2.7 g
77.3 g
8.8 g
Fibre 1.2 g 3.8 g
Protein 7.1 g 23 g
Salt 0.79 g 2.57 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
80g chestnut mushrooms
1 garlic clove
1 Greek-style yoghurt pot (150g)
Organic Greek style natural yoghurt (milk)100%
40g Italian hard cheese
pasteurised cows milk, salt, vegetable rennet, starter, calcium chloride (e509)
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
130g portobello mushrooms
5g parsley
flat parsley (100%)
190g linguine
semolina of durum wheat (gluten), water
  • Allergens highlighted by † (milk, celery, 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 Linguine Con Funghi

Boil a full kettle 

2 Linguine Con Funghi

Cut the portobello mushrooms into thick slices

Lay them out on a grill tray (use tin foil to avoid mess!)

Drizzle them with olive oil and season generously with salt and pepper

Preheat your grill to high (for step 5)

3 Linguine Con Funghi

Add the linguine to a large pot of boiled water with a large pinch of salt

Cook the linguine over a high heat for 8 min or until it retains a slight bite

Once cooked, drain the linguine and reserve approx. 500ml of the starchy cooking water 

4 Linguine Con Funghi

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

Peel and chop the shallots finely

Chop the parsley finely, including the stalks

Grate the Italian hard cheese 

Grate or very finely chop the chestnut mushrooms 

5 Linguine Con Funghi

Place the sliced portobello mushrooms under the grill for 10 min or until the mushrooms are browned and caramelised


6 Linguine Con Funghi

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a knob of butter over a high heat 

Once hot, add the chopped shallot, garlic and chestnut mushrooms

Crumble the vegetable stock cube[s] into the pan 

Cook over a medium-high heat for 5-7 min or until everything is browned and caramelised

7 Linguine Con Funghi

Add the cooked linguine and approx. 150ml [250ml] of the reserved starchy cooking water to the mushroom pan and mix well

Remove the pan from the heat and stir in half the parsley, half the grilled portobellos and half the grated cheese

Stir in the Greek-style yoghurt and season generously with pepper


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Check that the linguine is not too dry - if it is, add a splash or two of the remaining starchy cooking water

Serve the linguine, garnishing with the remaining parsley, grilled portobellos and cheese


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