Creamy Mushroom and Pork Linguine

Creamy Mushroom and Pork Linguine

with Fried Sage and Parmesan

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The flavours of the season come together in this delectable linguine dish! Roasted butternut squash, creamy garlic and fried sage will make your palate sing.

Tags:Family FriendlyQuick Prep

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

7 g


227 g


237 mL



56 g

Red Onion, chopped

170 g



1 tbsp

Dijon Mustard


1 tsp

Chili Flakes


¼ cup

Parmesan Cheese, shredded


1 tbsp

Garlic Puree

Not included in your delivery

2 tbsp

Unsalted Butter*


2 tbsp


2 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1320 kcal
Fat92 g
Saturated Fat43 g
Carbohydrate82 g
Sugar9 g
Dietary Fiber6 g
Protein46 g
Cholesterol245 mg
Sodium810 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Measuring Cups
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425 °F. Wash and dry all produce. Heat Guide for Step 1: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Quarter mushrooms. Add mushrooms, 1 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes to a parchment-lined baking sheet. (NOTE: Reference heat guide.) Season with salt and pepper, then toss to coat. Roast mushrooms in the top of the oven until golden-brown and tender, 16-18 min.


Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, strip sage leaves from stems. Thinly slice half the sage, leaving the remainder as full leaves.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then sage leaves. Fry until crisp, 1 min. Transfer fried sage to a paper towel-lined plate. Set aside. Add pork to the same pan with sage scented oil. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer pork to a plate and cover to keep warm.


While pork cooks, break linguine noodles in half, then add to boiling water. Cook, stirring occasionally, until tender, 10-12 min. Drain and return linguine to same pot, off heat.


Re-heat the same large non-stick pan (from step 3) over medium-high. When hot, add 2 tbsp butter (dbl for 4 ppl), then the onions and garlic puree. Cook, stirring occasionally, until fragrant, 2-3 min. Add sliced sage, Dijon and cream. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min. Season with salt and pepper.


Add cream sauce, pork and half the Parmesan to the pot with linguine. Toss to combine. Divide linguine between plates. Top with mushrooms. Sprinkle fried sage and remaining Parmesan over top.