Mushroom Meatball Linguine

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Mushroom Meatball Linguine

Pasta is just a constant saving grace to any weekly dinner compliment and this recipe is no exception, creamy mushroom sauced linguine, lots of fresh herbs and caramelised meatballs.

Ingredients to serve 2

  • 300g x Beef Mince
  • 20ml x Soya Sauce
  • 250g x Portobellini Mushrooms - quartered
  • 1 Clove x Garlic - chopped
  • 5g x Italian Flat-Leaf Parsley - chopped
  • 20g x Grated Parmesan
  • 150g x Linguine
  • 20g x Basil Pesto
  • 200ml x DD Mushroom Sauce
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Ingredients to serve 4

  • 600g x Beef Mince
  • 40ml x Soya Sauce
  • 500g x Portobellini Mushrooms - quartered
  • 2 Cloves x Garlic - chopped
  • 10g x Italian Flat-Leaf Parsley - chopped
  • 40g x Grated Parmesan
  • 300g x Linguine
  • 40g x Basil Pesto
  • 400ml x DD Mushroom Sauce
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted water to a boil for use in Step 1. Mix your beef mince and soya sauce, season with salt and pepper, and roll into roughly 30g meatballs, you should get 8-10 for 2 servings and 16-20 for 4 servings.

Washing Instruction

Wash your hands well. Rinse your Italian flat-leaf parsley thoroughly and drain on paper towel. Brush or wipe your mushrooms clean of any organic grit.

Gino's Tip

Never add oil to your pasta water, this stops the sauce from clinging to your pasta. It will separate when it comes into contact with any moisture namely your sauce.

Step 1 - Linguine

Once your water in your large saucepan has come to the boil cook your linguine for 10-12 minutes until al dente. Drain through a colander and reserve to serve.

Step 2 - Creamy Mushroom Sauce

Heat a large casserole pan over medium-high heat, add a drizzling of olive oil and once your pan is hot, fry your meatballs for 4-5 minutes until well browned. Transfer to a plate. Allow your meatballs to crust before moving them around. Now add a dash of olive oil to your pan and fry your quartered portobellini mushrooms for 4-5 minutes before adding your chopped garlic. Pour in your DailyDish Mushroom Sauce with a dash of milk and bring your sauce to a simmer, taste and season with salt and pepper then mix through your chopped parsley..

To Serve

Divide your linguine amongst your serving, top with your creamy mushroom sauce, grated parmesan and dollops of basil pesto