Linguine Con Funghi

Linguine Con Funghi

Rating
4.5rating out of 5

(2844 reviews from our customers)

Prep Time

30 min

Cuisine

Italian

Use within

6-7 days

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

Cuisine

Italian

Use within

6-7 days

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

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 190g linguine<span class="strong">†</span>
  • 80g chestnut mushrooms
  • 1 garlic clove
  • vegetable stock pot<span class="strong">†</span>
  • 150g Greek-style yoghurt<span class="strong">†</span>
  • 40g Italian hard cheese<span class="strong">†</span>
  • 130g portobello mushrooms
  • 5g parsley
Typical Values per 100g per serving
Energy 708 kJ
168 kcal
2312 kJ
547 kcal
Fat
of which saturates
4.9 g
2.8 g
15.9 g
9.2 g
Carbohydrate
of which sugars
25.3 g
2.7 g
82.5 g
8.9 g
Fibre 1.4 g 4.4 g
Protein 7.4 g 24 g
Salt 0.8 g 2.62 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
190g linguine
durum wheat semolina (gluten), water
80g chestnut mushrooms
1 garlic clove
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
150g Greek-style yoghurt
milk
40g Italian hard cheese
pasteurised cows milk, salt, vegetable rennet, starter, calcium chloride (e509)
130g portobello mushrooms
5g parsley
Allergens
  • Allergens highlighted by † (wheat, celery, milk)

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

8

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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

Enjoy!

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