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Creamy Mushroom & Herb Linguine

Creamy Mushroom & Herb Linguine

with Leafy Tomato Salad

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This linguine dish pairs the earthy flavour of mushroom and herbs with an easy creamy sauce. The side salad balances the richness of the pasta with fresh tomato.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Veggie
Allergens:GlutenMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

tomato

1

onion

2 clove

garlic

2 bag

herbs

1 packet

mushrooms

1 bag

salad leaves

1 packet

linguine

(ContainsGlutenMay be presentSoy)

½ bottle

cream

(ContainsMilk)

1 sachet

vegetable stock powder

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

30 g

butter

(ContainsMilk)

¼ tsp

pepper

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3422 kJ
Fat45.7 g
of which saturates26.9 g
Carbohydrate75.4 g
of which sugars10.1 g
Protein22.3 g
Sodium1039 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of salted water to the boil. Roughly chop tomato. Finely chop onion and garlic. Pick and roughly chop herbs. Thinly slice the mushrooms.

2

Cook linguine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return linguine to the saucepan. Drizzle with olive oil to prevent sticking.

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

3

While the pasta is cooking, heat a large frying pan over medium-high heat with the butter and a drizzle of olive oil. Cook mushrooms, onion and herbs, stirring, until tender, 4-5 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.

4

Add longlife cream (see ingredients), vegetable stock powder and reserved pasta water to the mushrooms. Stir to combine and simmer until slightly thickened, 2-3 minutes.

5

Remove frying pan from heat, then add cooked linguine, the pepper and 1/2 the grated Parmesan cheese. Gently toss to combine and season with salt and pepper. Set aside. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil, then season to taste. Add salad leaves and tomato. Toss to coat.

TIP: Seasoning is key in this dish, so add more salt depending on taste.

TIP: Add less pepper to the pasta if you're not a fan!

6

Divide creamy mushroom and herb linguine between bowls. Top with remaining Parmesan cheese. Serve with leafy tomato salad.