Mushroom & Asparagus Linguine With Toasted Walnuts
This creamy plant-based linguine is absolutely dreamy. You'll simmer caramelised shallot and mushroom with garlic and soy for your umami-packed sauce. Stir through soy cream, toss in your pasta and finish with a squeeze of lemon.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Flour, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Peel and finely chop (or grate) your garlic, then peel and finely dice your shallot[s]
Slice your chestnut mushrooms finely
Trim, then cut your asparagus in half
Tip: Alternatively, bend the woody ends of the asparagus until they snap!
Boil a kettle
Heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium heat
Once hot, add your walnuts and cook for 2-3 min or until toasted and lightly golden, then transfer them to a plate and set aside, reserve the pan for later
Tip: Watch them like a hawk to make sure they don't burn!
Add your linguine to a pot of boiled water with a pinch of salt and bring to the boil over a high heat
Cook the linguine for 8-10 min or until cooked with a slight bite
Once done, drain the linguine and return to the pot, reserving a cup of the starchy pasta water
Reboil half a kettle
Return the pan to a medium-high heat with a drizzle of olive oil
Once hot, add the diced shallot and sliced mushrooms with a pinch of salt and cook for 5-6 min or until starting to soften and caramelise
Once softened, add the chopped garlic, dried oregano and soy sauce with 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 2 min or until fragrant
While the mushrooms are cooking, dissolve your vegetable stock mix in 100ml [150ml] [200ml] boiled water
Cut your lemon[s] in half
Finely chop your toasted walnuts
Once fragrant, add your single creamy soy, vegetable stock and juice of half the lemon[s] to the pan and bring to the boil over a high heat
Once boiling, reduce the heat to medium-high and cook for 4-5 min or until starting to thicken
Once starting to thicken, add your halved asparagus and a pinch of salt and a good grind of pepper and cook, covered, for a further 3-4 min or until the asparagus is tender
Once tender, add the drained linguine to the pan with a splash of the reserved starchy pasta water and give everything a good mix up
Cook for 1-2 min or until the pasta is fully coated – this is your mushroom & asparagus linguine
Cut the remaining lemon into 1 wedge per person
Wash your salad, then pat dry with kitchen paper
Serve the mushroom & asparagus linguine with the salad to the side and season with a good grind of pepper
Add a small squeeze of lemon juice over the salad
Garnish with the toasted walnuts and a remaining lemon wedge
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 † (egg, gluten, nut, peanut, sesame, soya).
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.
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