FOOD GAYS X FRESH PREP Creamy Mushroom Linguine

with Pangritata

Easy | 30 min

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Contains: Milk, Oats, Rye, Sesame, Soy, Wheat

May Contain: Egg, Fish, Mustard, Peanuts, Shellfish, Sulphites, Tree Nuts, other sources of Gluten

What We'll Send

Breadcrumbs
Linguine
Onion Diced 1/4"
Garlic
Porcini Mushroom Powder
Shimeji Mushrooms
Cremini Mushroom
Shiitake Mushrooms
Whipping Cream, 36%
Italian Parsley
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 903
Fat 40g
Protein 22g
Carbohydrates 109g

Cooking Directions

1
Set a large pot of salted water on to boil for the pasta. Once boiling, add linguine and cook for 9-10 minutes, or until el dente. Drain pasta, reserving a mug of cooking water.
2
Heat a large skillet over medium with 1 tbsp. (2 tbsp. for 4 servings) of olive oil. Once hot, add breadcrumbs and toast for 5-7 minutes, or until golden and crisp. Season with salt and set aside.
3
While the breadcrumbs are toasting, wash and slice the cremini mushrooms into 1/4 inch pieces. Wash and remove and discard stems from the shiitake mushrooms and slice the caps. Wash and roughly chop the oyster mushrooms.
4
Using the same skillet you toasted the breadcrumbs in, melt 1/2 tsp. (1 tsp. for 4 servings) butter with 1/2 tsp. (1 tsp. for 4 servings) cooking oil. Add onion, and cook for 1-2 minutes. Stir in garlic and porcini powder, and cook for another 2 minutes. Add mushrooms, and cook for 5-7 minutes, stirring occasionally until reduced in size by half.
5
Wash and chop parsley. Add whipping cream and 2 tbsp. (4 tbsp. for 4 servings) reserved pasta water to the mushrooms. Cook until reduced to a thick saucy consistency, about 5 minutes. Add half of the chopped parsley, and stir well.
6
Toss pasta with mushroom sauce. (The sauce will thicken even more as it cools, if you need to reconstitute it add a little bit more of the reserved pasta water) Serve topped with toasted breadcrumbs (pangritata), and remaining parsley. Enjoy!

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