Mushroom Linguine in Creamy Sage Butter Sauce
on a bed of arugula with sundried tomatoes & mascarpone4.0(72)
Calories
:
810 kcalProtein
:
21.6g proteinTotal
:
20 minutesDifficulty
:
MediumVeggie
Allergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
- Sesamzaad
- Pinda's
- Noten
- Ei
- Mosterd
- Soja
- Lupine
You'll give this pasta an extra-delicious flavour with homemade sage butter! You'll make this by melting butter and adding fresh sage, pepper and salt.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Red onion
½ piece
Garlic
5 g
Fresh sage
(May be present: Selderij)
125 g
Chestnut mushrooms
5 g
Sunflower seeds
(May be present: Sesamzaad, Pinda's, Noten)
20 g
Arugula
90 g
Linguine
(Contains: Tarwe, Gluten May be present: Ei, Mosterd, Soja, Lupine)
25 g
Mascarpone
(Contains: Melk (inclusief lactose))
30 g
Sundried tomatoes
65 g
Mushrooms
Not included in your delivery
1 teaspoon
White wine vinegar
2 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3391 kJ
Calories810 kcal
Fat46.2 g
Saturated Fat25.2 g
Carbohydrate75.5 g
Sugar11.1 g
Dietary Fiber10.7 g
Protein21.6 g
Salt0.4 g
Potassium687.5 mg
Calcium28.3 mg
Iron1 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.
Utensils
•Pan
•Large Frying Pan
•Saucepan
Cooking Steps
1
- Chop the onion and crush or mince the garlic.
- Chop the sage leaves into ribbons.
- Boil plenty of salted water in a pot or saucepan and cook the linguine for 12 - 14 minutes.
- Reserve some of the pasta water, then drain and set aside. Slice the mushrooms in the meantime.
2
- Heat a large clean frying pan over medium-high heat.
- Toast the sunflower seeds until golden-brown, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat and fry the onion for 2 minutes.
- Stir in the mushrooms and garlic and fry for 6 minutes, then deglaze with the white wine vinegar. Season to taste with salt and pepper.
3
- Melt the butter in a saucepan over low heat and gently fry the sage for 3 minutes. Season to taste with salt and pepper.
- Cut the sundried tomatoes into strips in the meantime.
- Transfer the linguine to the sage butter, along with the mascarpone and 30ml pasta water per person.
- Mix well to combine.
4
- Serve the arugula on plates and top with the linguine and the fried mushrooms.
- Garnish with the sundried tomatoes and the toasted sunflower seeds.
