Cheesy Beef & Mushroom Linguine

Cheesy Beef & Mushroom Linguine

with Garlic Pangrattato & Apple Salad

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We’ve livened up a classic pasta dish with flavourful beef mince, tender mushrooms and our much-loved garlic & herb seasoning. You’re going to impress even your toughest critic with this gorgeous offering.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet


(ContainsGlutenMay be presentSoy)

2 clove


1 packet

beef mince

½ packet

tomato paste

1 sachet

garlic & herb seasoning

1 sachet

beef-style stock powder

1 packet

tomato sugo

1 bag

mixed salad leaves

1 packet

button mushrooms

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentSoy, Peanuts, Tree Nuts, Milk, Sesame)



1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3692 kJ
Fat25.5 g
of which saturates13.5 g
Carbohydrate93.2 g
of which sugars12.1 g
Protein50.8 g
Sodium1167 mg
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Bring a large saucepan of salted water to the boil. • Cook linguine in boiling water until ‘al dente’, 9 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain, then return linguine to pan. • Meanwhile, finely chop garlic. Thinly slice button mushrooms.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.


• In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.


• Return frying pan to a high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 3-4 minutes. • Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to low, then add tomato paste (see ingredients), garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. Add beef-style stock powder, tomato sugo and reserved pasta water and simmer until slightly reduced, 1-2 minutes. Season.


• While sauce is cooking, thinly slice apple. In a large bowl, combine apple, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season. • Return linguine to pan with sauce and toss to combine. • Divide beef and mushroom linguine between bowls. Top with garlic pangrattato. Sprinkle over the grated Parmesan cheese. Serve with apple salad.