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Mushroom and Leek Linguine

Mushroom and Leek Linguine

with Thyme, Garlic and Parmesan

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All the elements in this dish are classics that are made for one another. Mushrooms, leeks and thyme have nothing but love for one another and couldn't pair better with a creamy sauce and pasta. Enjoy!

Tags:VeggieEat First

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

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

170 g

Fresh Linguine

(ContainsEgg, Gluten)

113 g

Cremini Mushrooms

85 g

Leek, sliced

10 g


10 g


1 tbsp

Cream Cheese


¼ cup

Parmesan Cheese, shredded


1 unit

Vegetable Broth Concentrate

10 g


Not included in your delivery

1 tbsp



Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories410 kcal
Fat10 g
Saturated Fat5 g
Carbohydrate61 g
Sugar3 g
Dietary Fiber3 g
Protein18 g
Cholesterol23 mg
Sodium573 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.
Utensilsarrow down iconarrow down icon
Large Pot
Garlic Press
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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Make sure to salt the pasta water! Salted water flavours the pasta from the inside out as the pasta cooks. Wash and dry all produce.* Bring a large pot of salted water to a boil. Mince or grate the garlic. Strip 1 tbsp thyme leaves off the sprigs. Roughly chop the parsley. Thinly slice the mushrooms.


Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the leeks. Cook, stirring occasionally, until softened, 3-4 min. Add the mushrooms, garlic and thyme to the pan. Cook, stirring occasionally, until the mushrooms are golden-brown and the garlic is fragrant, 7-8 min. Season with salt and pepper.


Meanwhile, add the linguine to the boiling water. Cook until the noodles are tender, 2-3 min. Reserve 1 cup pasta water, then drain the pasta.


Add the broth concentrate and reserved pasta water to the pan and stir to combine. Remove the pan from the heat and stir in the cream cheese until the sauce comes together, 2-3 min.


Return the pan to medium heat. Add the linguine, 1 tbsp butter and half the Parmesan cheese to the pan. Cook, stirring together, until the pasta is warmed through, 1-2 min. Season with salt and pepper.


Divide the mushroom and leek linguine between bowls. Sprinkle with the parsley and remaining Parmesan.