Creamy Beef and Mushroom Linguine
with thyme and sprinkled cheese
Rich and fabulously filling, this creamy beef and mushroom pasta is simple to make and full of flavour. Beef and mushrooms add wonderful texture, while thyme and muscat add depth of flavour to cut through the velvety sauce.
Tags:
Quick
•Family Friendly
•Protein Rich
Allergens:
Wheat
•Milk
•Celery
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
250 grams
Beef Strips
110 grams
Creme Fraiche
(Contains Milk)
150 grams
Mushrooms
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
1 unit(s)
Onion
2 unit(s)
Garlic
1 sachet(s)
Hello Muscat
(Contains Celery)
1 sachet(s)
Dried Thyme
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2941 kJ
Energy (kcal)703 kcal
Fat19.5 g
of which saturates12.7 g
Carbohydrate76.5 g
of which sugars7.1 g
Dietary Fiber0 g
Protein47.3 g
Cholesterol0 mg
Salt1.68 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Colander
Instructions
1
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine to the water and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Roughly chop the mushrooms.
- Halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
3
- Place a large pan over high heat with a drizzle of oil.
- Once hot, add the beef strips and season with salt and pepper.
- Cook until browned, 2-3 mins. IMPORTANT: Meat is safe to eat when outside is browned.
- Once cooked, remove from the pan and cover to keep warm.
4
- Return the pan to high heat with another drizzle of oil.
- Once hot, fry the onion, garlic and mushrooms until softened, 4-5 mins.
5
- Reduce the heat to medium-high and add 100ml water (double for 4p), thyme, muscat and creme fraiche to the pan.
- Stir together and simmer until thickened, 3-4 mins.
- Add the beef strips back to the pan and allow to warm through, 1 min.
- Season to taste with salt and pepper.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
6
- Toss the linguine through the creamy sauce in the pan.
- Season everything to taste with salt and pepper.
- Divide your beef and mushroom linguine between bowls.
- Finish with a sprinkling of cheese.
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