Linguini with Savoury Mushroom Sauce
with Snow Peas and Crispy Shallots
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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: Soy May contain traces of: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Mustard, Milk, Sulphites, Tree nuts, Soy, Sesame, Peanuts)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
½ tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Mustard, Milk, Fish, Tree nuts, Wheat, Egg, Soy, Sesame)
Not included in your delivery
1 tbsp
Oil*
tsp
Salt*
tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
