Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3949 / 944
Fats (g)
35
of which saturated (g)
18
Carbohydrates (g)
119
of which sugars (g)
27
Fibers (g)
6.6
Proteins (g)
40.5
Salt (g)
2.8
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Grate the Parmesan. Peel and mince the garlic. Roughly chop or tear the mushrooms. Chop the parsley leaves.
2 Cook pasta
Bring a large pot of salted water to the boil. Once boiling, add the linguine and cook for 10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.
Tip!Adding starchy pasta water to the sauce helps it stick to the linguine.
3 Fry mushrooms
Meanwhile, heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms and fry for 6-7 min or until softened.
4 Make sauce
Once softened, add the garlic to the mushrooms and fry for 1 min. Add the crumbled stockcube, measured water and cooking cream and cook for 3 min further.
5 Mix
Meanwhile, in a large salad bowl, whisk the olive oil, balsamic vinegar, Dijonmustard and honey with the salt and pepper. Add the rocket and toss in the dressing. Set aside.
6 Serve
Once the pasta is cooked, add it to the mushroom sauce along with 50/75/100ml of pasta water, the spinach and the Parmesan. Cook for 1 min further until the spinach has wilted. Drizzle with the truffleoil and season with blackpepper. Divide the pasta among bowls and garnish with the parsley. Serve the salad alongside.
Tip!If truffle oil is not to your taste, leave it out!