Mushroom and Leek Linguine
with Thyme, Garlic and Parmesan
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Fresh Linguine
(Contains Egg, Wheat)
113 g
Cremini Mushrooms
85 g
Leek, sliced
10 g
Garlic
10 g
Thyme
1 tbsp
Cream Cheese
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Vegetable Broth Concentrate
10 g
Parsley
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
Salt and Pepper*
Oil*
Nutrition Values
Utensils
Instructions
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.
