HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Beef & Mushroom Linguine
Quick Beef & Mushroom Linguine

Quick 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.

Keep an eye out...Due to recent sourcing challenges, we’ve replaced fettuccine with linguine, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!


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

1 packet


(ContainsGlutenMay be presentSoy)

2 clove


1 packet

button mushrooms

½ packet

panko breadcrumbs

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

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

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)3456 kJ
Fat21.6 g
of which saturates10.9 g
Carbohydrate93.2 g
of which sugars12.1 g
Protein45.8 g
Sodium1061 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 medium 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. Serve with apple salad.