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Italian Recipes

Umami Miso Mushroom Linguini

Umami Miso Mushroom Linguini

with rocket

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Tags:

Calorie Smart

•Quick

•Veggie

Allergens:

Cereals containing gluten

•Wheat

•Soya

•Milk

The quantities provided above are averages only.

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Linguine

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

250 grams

Mushrooms

1 sachet(s)

Miso Paste

(Contains: Soya)

110 grams

Creme Fraiche

(Contains: Milk)

2 unit(s)

Garlic

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

80 grams

Salad Leaves

1 unit(s)

Onion

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

Nutrition Values

Energy (kJ)2399 kJ

Energy (kcal)573 kcal

Fat19.1 g

of which saturates10.4 g

Carbohydrate78.7 g

of which sugars8.8 g

Dietary Fiber5.3 g

Protein20.4 g

Cholesterol0 mg

Salt0.97 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Colander

Cooking steps

1

Peel and grate the garlic (or use a garlic press). Roughly chop the mushrooms. Halve, peel and chop the onion into small pieces.

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, 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.

2

Place a large pan over high heat with a drizzle of oil. When hot, add the mushrooms and onion to the pan. Season with salt and pepper and fry until browned, 5-6 mins, stirring occasionally. Once the mushrooms have browned, add the garlic to the pan and cook for 1 min more.

3

Add the miso paste, white wine stock powder and 150ml water (Per 2P) and simmer for 2-3 mins. Add the creme fraiche, italian style cheese and a splash pf water to loosen the sauce if needed. Season to taste with salt and pepper.

4

Stir the cooked pasta through the sauce and divide between two bowls. Top the pasta with the rocket.

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