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Clonakilty Black Pudding & Black Garlic Mushroom Linguine

Clonakilty Black Pudding & Black Garlic Mushroom Linguine

with baby spinach
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
949 kcal
Protein
: 
34.9g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Oats
  • Milk
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

180 grams

Dried Linguine

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

250 grams

Mushrooms

20 grams

Black Garlic Paste

280 grams

Clonakilty Black Pudding

(Contains: Cereals containing gluten, Oats)

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

60 grams

Baby Spinach

110 grams

Creme Fraiche

(Contains: Milk)

5 grams

Parsley

1 sachet(s)

Garlic & Herbs

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3969 kJ
Energy (kcal)949 kcal
Fat46.9 g
of which saturates22.1 g
Carbohydrate94.7 g
of which sugars6.2 g
Dietary Fiber12.4 g
Protein34.9 g
Cholesterol7.2 mg
Salt3.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Colander

Cooking steps

Cook the Pasta
1
  • Boil a large pot of salted water for the linguine.
  • When boiling, add the linguine to the water and bring back to the boil. Cook until softened, 10-12 mins.
  • Once cooked, reserve some pasta water for the sauce then drain in a colander and pop back in the pot, off the heat.
  • Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Roughly chop the mushrooms. 
  • Roughly chop the parsley (stalks and all). 
  • Remove the plastic packaging from the pudding and discard. Cut the pudding into 2cm chunks.
Start Frying
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Fry the pudding for 3-4 mins, breaking it up with a spoon while it cooks. 
  • Once cooked, remove from the pan and set aside.
Fry the Mushrooms
4
  • Return the pan to high heat with a drizzle of oil.
  • When hot, add the mushrooms to the pan.
  • Season with salt and pepper and fry until browned, stirring occasionally, 5-6 mins.
Finishing Touches
5
  • Once the mushrooms have browned, reduce the heat to medium.
  • Add the black garlic paste, garlic herb mix and spinach and cook for 1-2 mins.
  • Add the creme fraiche, half the pudding and a splash of the reserved pasta water to make the sauce. 
  • Toss the cooked pasta and parsley through the sauce.
  • Add another splash of water to loosen if needed.
Finish and Serve
6
  • Divide the black garlic mushroom pasta between bowls.
  • Top with a scattering of cheese and the remaining pudding crumb.
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