Truffle Mushroom Linguine
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Truffle Mushroom Linguine

with Parmesan and Fresh Parsley

This creamy, rich and earthy dish comes together in minutes thanks to the help of quick-cooking fresh pasta. It's finished with fresh parsley and a dusting of Parmesan for an extra-cheesy bite.


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

Preparation Time25 minutes
Cooking Time10 minutes


/ serving 2 people

1 g

Truffle Sea Salt

200 g

Mixed Mushrooms

113 mL


(Contains Milk)

7 g


1 unit(s)

Garlic, cloves

1 unit(s)


½ cup

Parmesan Cheese, shredded

(Contains Milk)

227 g

Fresh Linguine

(Contains Egg, Wheat)

4 tbsp

White Cooking Wine

(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)

Not included in your delivery

0.06 tsp


0.06 tsp


2 tbsp



Nutrition Values

Calories770 kcal
Fat39 g
Saturated Fat25 g
Carbohydrate71 g
Sugar5 g
Dietary Fiber6 g
Protein22 g
Cholesterol160 mg
Sodium780 mg
Trans Fat1.5 g
Potassium750 mg
Calcium300 mg
Iron2.3 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.


Large Non-Stick Pan
Large Pot
Measuring Spoons
Measuring Cups


  • Thinly slice mushrooms.
  • Peel, then finely chop shallot.
  • Peel, then mince or grate garlic.
  • Roughly chop parsley.
  • Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter then mushrooms. Cook, stirring occasionally, until softened, 5-6 min. Season with half the truffle salt and pepper. Transfer mushrooms to plate. Set aside.
  • Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min.
  • Reserve 3/4 cup pasta water, then drain.
  • Return pasta to the same pot, off heat.
  • Reheat the same pan over medium. When hot, add 1 tbsp butter, then shallots. Cook stirring occasionally, until softened, 2-3 min. Add garlic, then cook, stirring often, until fragrant, 1 min.
  • Add half the white cooking wine and bring mixture to a simmer over medium-high. Cook, stirring occasionally, until mixture reduces, 1-2 min. Add cream and 1/2 cup pasta water, then bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Add remaining truffle salt, half the Parmesan and half the parsley. Season to taste with salt and pepper, then stir to combine. Remove from the heat.
  • Transfer pasta to the pan with sauce and mushrooms, then toss to combine. (NOTE: Add any remaining pasta water, 1 tbsp at a time, tossing to coat, if desired)
  • Divide truffle mushroom pasta between plates.
  • Sprinkle remaining Parmesan and remaining parsley over top.
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