Goats' Cheese Linguine & Portobellos
This linguine is mixed with goats' cheese and pasta to make an instant sauce, flecked with tarragon and black pepper. Topped with portobello mushrooms caramelised in balsamic. Totally simple and easy, yet highly sophisticated.
Ingredients for 2 people
You'll also need
Butter, Olive oil, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Boil a kettle
Cut the mushroom(s) into thick slices
Peel and slice the shallots finely
Heat a large, wide-based pan (preferably non-stick) with 1 tbsp (2 tbsp) olive oil and a knob of butter over a medium-high heat
Once hot, add the mushroom and shallots with a big pinch of salt (to draw out the moisture)
Cook for 4 min until starting to caramelise, stirring occasionally
Tip: Overcrowding your pan prevents caramelisation, so do this in one layer across two pans if needed
Meanwhile, add the linguine to a large pot of boiling water over a high heat with a big pinch of salt
Cook for 8 min or until tender with a slight bite
Tip: The pasta will finish cooking later on
Meanwhile, peel and finely chop (or grate) the garlic
Stir the garlic and balsamic into the pan of browned mushroom and shallots
Reduce the heat to medium and cook for a further 8 min or until the balsamic is sticky
Meanwhile, chop the tarragon finely, including the stalks
Break the goats' cheese up into small pieces
Drain the cooked linguine, reserving 200ml (300ml) pasta water and return it to the pot off the heat
Crumble 2/3 of the goats' cheese into the pasta and stir vigorously
Add the pasta water, a little at a time, until a creamy sauce forms
Add most of the tarragon to the creamy linguine and season generously with salt and pepper
Serve in bowls and top with the balsamic mushrooms, remaining goats' cheese and tarragon
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, crustacean, egg, fish, gluten, lupin, milk, mollusc, mustard, nut, peanut, sesame, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
