Recipe

Mushroom & Basil Linguine

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Mushroom & Basil Linguine

A creamy mix of mascarpone, parmesan cheese, garlic and fresh basil makes a tasty sauce for this mushroom based pasta dish.All dairy ingredients are free of animal rennet and suitable for vegetarians.




Ingredients to serve 2

  • 200g x linguine
  • 250g x mushrooms - sliced finely
  • 1/2 x red onion - peel and chop finely
  • 1 clove x garlic - crush, peel and chop finely
  • 75g x mascarpone
  • 4 leaves x fresh basil
  • 15g x parmesan - grate finely
  • olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 400g x linguine
  • 500g x mushrooms - sliced finely
  • 1 x red onion - peel and chop finely
  • 2 cloves x garlic - crush, peel and chop finely
  • 150g x mascarpone
  • 8 leaves x fresh basil
  • 25g x parmesan - grate finely
  • olive oil, salt and pepper (from your pantry)

Method

Step 1

Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the linguine and cook for 6-8 minutes. Don’t overcook the pasta - you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain (reserve a little of the cooking liquid for the mushroom sauce) and keep warm in a colander over a saucepan of hot water. Sprinkle linguine with a little olive oil to prevent it from sticking together.

Step 2

Heat a few glugs of olive in a large frying pan on medium heat. Sauté the onions for about 4 minutes until softened. Add the mushrooms and garlic and cook for 3 more minutes. Now stir in the mascarpone, adding some of the reserved pasta liquid to give a sauce-like consistency. Add the basil leaves, parmesan (reserving a little for the garnish) and linguine. Toss well.

Step 3

To serve, divide the mushroom linguine between the plates or bowls and scatter the remaining parmesan on top.