HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpicy Mushroom Linguine Arrabiata
Spicy Mushroom Linguine Arrabiata

Spicy Mushroom Linguine Arrabiata

with Creamy Ricotta

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Mushrooms are a HelloFresh favourite year-round! This dish features cremini mushrooms and linguine tossed in a spicy Arrabiata sauce! A little drizzle of basil oil at the end brings the whole dish together. The ricotta over top adds a rich and decadent finish to your plate!


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 amount
Ingredientsarrow down iconarrow down icon
serving amount

227 g

Cremini Mushrooms

170 g



1 tsp

Chili Flakes

1 tbsp

Italian Seasoning


56 g

Onion, chopped

6 g


398 mL

Diced Tomatoes

7 g


100 g

Ricotta Cheese


Not included in your delivery

2 tsp


2 tbsp


¼ tsp

Salt and Pepper*

½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2469 kJ
Calories590 kcal
Fat22 g
Saturated Fat7 g
Carbohydrate76 g
Sugar12 g
Dietary Fiber5 g
Protein22 g
Cholesterol30 mg
Sodium1630 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

In Step 5, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Wash and dry all produce.* In a large pot, add 10 cups water and 2 tsp salt. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, thinly slice mushroom. Season ricotta with salt and pepper. Pick basil leaves from stems. Keep leaves and stems separate. Peel, then mince or grate garlic.


Break linguine in half, then add to boiling water. Cook, stirring occasionally, until tender, 10-12 min. When linguine is tender, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot. Set aside, off heat.


While linguine cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then mushrooms, onions and basil stems. Cook, stirring occasionally, until mushrooms are golden-brown, 6-7 min.


While mushrooms cook, in a small bowl, combine basil leaves and 1/4 cup boiling water (dbl for 4 ppl). (TIP: Use some of the boiling pasta water!) Drain basil leaves and gently pat dry with paper towels. Finely chop blanched leaves. Wipe the bowl clean. In the same bowl, stir together blanched leaves and 1 tbsp oil (dbl for 4 ppl). Season with salt, then set aside.


To the pan with mushrooms, add Italian seasoning, garlic and 1 tsp chili flakes (NOTE: Reference Heat Guide in Start Strong). Cook, stirring together, until fragrant, 1 min. Add tomatoes and 1/2 tsp sugar (dbl for 4 ppl). Cook, stirring occasionally, until slightly thickened, 4-5 min. Remove basil stems from sauce, then stir in reserved pasta water. Season with salt and pepper.


To the large pot with linguine, add sauce and toss to coat. Divide mushroom linguine arrabiata between plates. Dollop over ricotta cheese and drizzle over basil oil.