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Prep Time
25 min
Cuisine
Italian
Silky linguine, tossed in a homemade basil pesto with caramelised portobello mushrooms and finished with toasted seeds. Hey pesto!
Prep Time
25 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 1047 kJ 250 kcal |
2598 kJ 619 kcal |
Fat of which saturates |
9.6 g 4.4 g |
23.8 g 11 g |
Carbohydrate of which sugars |
29.4 g 1.4 g |
72.9 g 3.5 g |
Fibre | 1.9 g | 4.6 g |
Protein | 10.8 g | 26.8 g |
Salt | 0.3 g | 0.75 g |
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.
Preheat the grill to a high heat, then boil a kettle
(For a more interesting texture) rip the portobello and chestnut mushrooms into bite-sized pieces onto a baking tray, drizzle with olive oil then season generously with salt and pepper
Put the tray directly under the grill and cook for 12-15 min or until they're nicely caramelised
Add the 3 seed mix to a large pot over a high heat and cook for 1-2 min or until toasted
Once toasted, set aside on a plate and keep the pot for later
Return the pot to a high heat
Add the linguine with plenty of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-12 min or until cooked with a slight bite
Once cooked, drain and reserve a cup of the starchy cooking water
Meanwhile, peel and finely chop (or grate) the garlic
Chop the basil finely, including the stalks
Grate the cheddar cheese finely
Grind the chopped basil, chopped garlic and a pinch of salt in a pestle & mortar to form a smooth paste
Add 2-3 tbsp olive oil and mix well
Tip: if you don't have a pestle and mortar, chop the basil very finely, then mix with olive oil
Add the grated cheese to the basil with 2-3 tbsp olive oil
Season with a generous pinch of salt and pepper and mix thoroughly – this is your pesto
Return the drained linguine to the pot with a splash of your reserved starchy cooking water
Stir the pesto and half of the caramelised mushrooms through and cook for 1 min or until the pesto has coated the pasta and the cheese has melted
Serve the linguine in bowls and garnish with the toasted 3 seed mix
Top with the remaining caramelised mushrooms
Enjoy!