Plant-Based Smoky Mushroom Linguine
Want to have your carbonara and eat it too? Then switch some of your linguine with courgetti, and toss it in a creamy plant-based sauce with smoky roasted mushrooms. Yum! All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.
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, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Finely slice your flat white and chestnut mushrooms
Add the sliced mushrooms to a baking tray (or two!) with 1/2 tbsp [3/4 tbsp] [1 tbsp] vegetable oil, your ground smoked paprika, soy sauce and a pinch of salt
Put the tray[s] in the oven for 15-20 min or until tender and crisp – these are your smoky mushrooms
Boil a full kettle
Peel and finely dice your shallot[s]
Peel and finely chop (or grate) your garlic
Add your linguine to a pot of boiled water with a large 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 then drain, reserving a cup of the starchy pasta water
While the pasta is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the diced shallot with a pinch of salt and cook for 2-3 min or until starting to soften
Once starting to soften, add the chopped garlic and cook for 1 min further or until fragrant
Once the garlic is fragrant, reduce the heat to medium-low and add your creamy single soy to the pan with your miso and half your cider vinegar (save the rest for later!)
Tip: The miso adds an umami flavour to the sauce!
Season with a generous grind of black pepper and cook for 2-3 min or until thickened to a double cream-like consistency
Meanwhile, trim the end[s] from your courgette[s] keeping the stalk[s] intact
Without cutting through the stalk[s], carefully slice the trimmed courgette[s] into thin strips, lengthways (at approx. 0.5cm intervals)
Peel lengths of the sliced courgette[s] until you have a pile of 'courgetti'
Tip: Have a spiraliser? Use this instead!
Once the sauce has thickened, add the cooked linguine and courgetti to the pan with half of the smoky mushrooms (save the rest for later!) and give everything a good mix up until the pasta is fully coated in the sauce – this is your plant-based linguine carbonara
Tip: Add a splash of starchy cooking water if the sauce is a little thick!
Wash your salad, then pat it dry with kitchen paper
Combine the remaining cider vinegar with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a bowl and give it a good mix up – this is your dressing
Serve the plant-based linguine carbonara and top with the remaining smoky mushrooms and a grind of black pepper
Serve the salad to the side and drizzle over the dressing
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, 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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