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Portobello Mushroom & Pesto Linguine

Portobello Mushroom & Pesto Linguine

Rating
4.5rating out of 5

(1033 reviews from our customers)

Prep Time

25 min

Cuisine

Italian

Use within

6-7 days

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

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!

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)
chestnut-mushrooms
80g chestnut mushrooms
garlic-clove
2 garlic cloves
basil 3.18
40g basil
Cheddar-cheese
80g mature cheddar †
3 seed mix
30g 3 seed mix
portobello-mushrooms
150g portobello mushrooms
Linguine
200g linguine †
You Will Need
Pestle & mortar, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 80g chestnut mushrooms
  • 1 garlic clove
  • 20g basil
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 pine nut & seed mix sachet (30g)
  • 130g portobello mushrooms
  • 190g linguine<span class="strong">†</span>
Typical Values per 100g per serving
Energy 1013 kJ
240 kcal
2513 kJ
596 kcal
Fat
of which saturates
9 g
3.7 g
22.3 g
9.1 g
Carbohydrate
of which sugars
30.7 g
1.1 g
76.2 g
2.7 g
Fibre 2.1 g 5.3 g
Protein 10.9 g 26.9 g
Salt 0.32 g 0.78 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
80g chestnut mushrooms
1 garlic clove
garlic
20g basil
basil (100%)
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
1 pine nut & seed mix sachet (30g)
sunflower seeds 40%, pumpkin seeds 40%, pine kernels 20%
130g portobello mushrooms
190g linguine
semolina of durum wheat (gluten), water
Allergens
  • Allergens highlighted by † (milk, 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 Portobello Mushroom & Pesto Pasta

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

2 Portobello Mushroom & Pesto Pasta

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

3 Portobello Mushroom & Pesto Pasta

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

4 Portobello Mushroom & Pesto Pasta

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

Chop the basil finely, including the stalks 

Grate the cheddar cheese finely 

5 Portobello Mushroom & Pesto Pasta

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

 

6 Portobello Mushroom & Pesto Pasta

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

7 Portobello Mushroom & Pesto Pasta

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 

8

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Serve the linguine in bowls and garnish with the toasted 3 seed mix

Top with the remaining caramelised mushrooms

Enjoy!

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