Linguini and Savoury Mushroom Sauce
with Snow Peas and Crispy Shallots4.0(470)
Calories
:
600 kcalProtein
:
19g proteinDifficulty
:
MediumVeggie
Quick
Under 650 Calories
Very High Fibre
Allergens:
- Wheat
- Soy
- Sulphites
- Milk
- Mustard
- Gluten
- Milk
- Sulphites
- Fish
- Crustaceans
- Tree nuts
- Wheat
- Egg
- Soy
- Sesame
- May contain traces of allergens
- Peanuts
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
170 g
Linguine
(Contains: Wheat)
2 unit(s)
Portobello Mushroom
227 g
Mushrooms
56 g
Snow Peas
1 unit(s)
Shallot
¼ cup
Vegetarian Oyster Sauce
(Contains: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame, May contain traces of allergens, Soy)
10 g
Cream Sauce Spice Blend
(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)
28 g
Crispy Shallots
(Contains: Gluten, May contain traces of allergens, Wheat)
½ tbsp
Balsamic Vinegar
(Contains: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk, May contain traces of allergens, Sulphites)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Calories600 kcal
Fat20 g
Saturated Fat9 g
Carbohydrate97 g
Sugar20 g
Dietary Fiber8 g
Protein19 g
Cholesterol15 mg
Sodium2010 mg
Trans Fat0.3 g
Potassium1150 mg
Calcium75 mg
Iron4.5 mg
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.
Cooking Steps
1
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, peel, then cut shallot into 1/8-inch slices.
- Trim snow peas, then halve.
- Quarter cremini mushrooms.
- Pull stems off mushroom caps. Cut caps and stems into 1/4-inch-thick slices.
2
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain linguine, then return to the pot, off heat.
3
- Heat 1 tbsp oil in a large non-stick pan over medium-high. When hot, add mushrooms. Cook for 5-7 min, stirring occasionally, until softened and golden. (NOTE: For 4 servings, cook in two batches with 1 tbsp of oil per batch.) Season with salt and pepper.
- Stir in half the vinegar (use all for 4 servings) and 1 tbsp (2 tbsp) oyster sauce.
- Transfer mushrooms to a plate.
4
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, swirling pan for 30 sec, until melted.
- Add shallots. Cook for 1-2 min, stirring often until soft and golden.
5
- Add snow peas. Stir to combine.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add remaining oyster sauce and 1/2 cup (1 cup) water.
- Cook for 2-3 min, stirring occasionally, until smooth and lightly thickened.
6
- To pan with sauce, add linguine and mushrooms.
- Season with salt and pepper. Stir to coat. (TIP: For a lighter sauce consistency, add reserved pasta water 1-2 tbsp at a time.)
- Divide noodles between plates.
- Sprinkle crispy shallots over top.
