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Mushroomy Woodland Pasta

Mushroomy Woodland Pasta

4.5rating out of 5

(1353 reviews from our customers)

Prep Time

40 min



We're channelling a woodland country walk into this simple pasta dish. Flavours of delicate thyme, caramelised onion and mushroom meet a creamy mustard, garlic and spinach sauce. Who wood-n't want this after a long day of rambling?!

Prep Time

40 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)
1 red onion
200g conchiglie †
3 garlic cloves
5g thyme
1 tbsp Dijon mustard †
1/2 pot of double cream (113ml) †
150g baby leaf spinach
150g portobello mushrooms
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 200g conchiglie<span class="strong">†</span>
  • 1 garlic clove
  • 5g thyme
  • 1 tbsp Dijon mustard<span class="strong">†</span>
  • 1 pot of double cream (227ml)<span class="strong">†</span>
  • 150g baby leaf spinach
  • 130g portobello mushrooms
Typical Values per 100g per serving
Energy 910 kJ
218 kcal
3713 kJ
890 kcal
of which saturates
13.3 g
8 g
54.5 g
32.6 g
of which sugars
19.7 g
2.2 g
80.4 g
8.8 g
Fibre 1.3 g 5.3 g
Protein 4.5 g 18.3 g
Salt 0.18 g 0.73 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 red onion
red onion
200g conchiglie
semolina of durum wheat (gluten), water
1 garlic clove
5g thyme
thyme (100%)
1 tbsp Dijon mustard
water, mustard seeds, spirit vinegar, salt, potassium metabisulphite (sulphites), citric acid
1 pot of double cream (227ml)
150g baby leaf spinach
130g portobello mushrooms
  • Allergens highlighted by † (gluten, mustard, sulphites, 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 Mushroomy Woodland Pasta

Boil a kettle

Bring a pot (with a matching lid) of boiled water back to the boil with a pinch of salt over a high heat

Peel and finely slice the red onion[s] 

2 Mushroomy Woodland Pasta

Heat a large, wide-based pan with 2 tbsp [3 tbsp] olive oil over a low heat

Once hot, add the sliced onion with a pinch of salt and a pinch of sugar

Cook for 8-10 min or until slightly softened and caramelised

3 Mushroomy Woodland Pasta

Meanwhile, add the conchiglie to the pot of boiled water

Boil for 8-10 min or until cooked with a slight bite

4 Mushroomy Woodland Pasta

Meanwhile, cut the portobello mushrooms into wedges 

Peel and thinly slice the garlic cloves

Strip the thyme leaves from the woody stalks and discard the stalks

Chop the thyme leaves roughly

5 Mushroomy Woodland Pasta

Once the onions are soft and caramelised, add the mushrooms, thyme leaves and half of the garlic

Increase the heat to medium

Cook for 5-10 min or until the mushrooms are tender and brown (lower the heat to prevent burning if necessary)

6 Mushroomy Woodland Pasta

Meanwhile, drain the conchiglie in a colander and reserve the pot

Return the pot to a medium heat with 2 tbsp [4 tbsp] olive oil

Once hot, add the remaining garlic with a pinch of salt

Stir for 1 min before adding the baby spinach, stirring continuously until wilted

7 Mushroomy Woodland Pasta

Once wilted, add half [all] of the double cream

Stir in the Dijon mustard and plenty of pepper

Cook the cream until reduced by half or until it's thickened into a sauce (approx. 3-6 min)


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Once thickened, add the creamed spinach and conchiglie to the mushroom pan

Return the mushroom pan to a low heat and stir until everything is coated and warmed

Season generously with salt and pepper, serve in bowls and enjoy!

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