Linguini and Savoury Mushroom Sauce

New

Very High Fibre

Veggie

Quick

Linguini and Savoury Mushroom Sauce

with Snow Peas and Crispy Shallots

25 min

Difficulty: 2/3

Japanese

Allergens

Sulphites

Soy

Sulphites

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Crustaceans

Gluten

Peanuts

Sesame

Tree nuts

Fish

Tags

Very High Fibre

Veggie

Pan-asian-plates

Quick

Noodle-stir-fry

Under 650 Calories

Ingredients

Linguine

170 g

Portobello Mushroom

2 unit(s)

Mushrooms

227 g

Snow Peas

56 g

Shallot

1 unit(s)

Vegetarian Oyster Sauce

0.25 cup

Cream Sauce Spice Blend

10 g

Crispy Shallots

28 g

Balsamic Vinegar

0.5 tbsp

Oil

1 tbsp

Salt

0.13 tsp

Pepper

0.13 tsp

Butter

1 tbsp

Preparation

Before starting, wash and dry all produce.
Bring a large pot of salted water to a boil over high.
Meanwhile, peel, then cut shallot into 1/8-inch slices.
Trim snow peas, then halve.
Quarter cremini mushrooms.
Pull stems off portobello mushroom caps. Cut caps and stems into 1/4-inch-thick slices.

To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
Reserve 1/4 cup (1/2 cup) pasta water. Strain linguine, then return to the pot, off heat.

Heat 1 tbsp oil in a large non-stick pan over medium-high. When hot, add mushrooms. Cook for 5-7 min, stirring occasionally, until softened and golden. (NOTE: For 4 servings, cook in two batches with 1 tbsp of oil per batch.) Season with salt and pepper.
Stir in half the vinegar (use all for 4 servings) and 1 tbsp (2 tbsp) oyster sauce.
Transfer mushrooms to a plate.

Reheat the same pan over medium.
When hot, add 1 tbsp (2 tbsp) butter, swirling pan for 30 sec until melted.
Add shallots. Cook for 1-2 min, stirring often until soft and golden.

Add snow peas. Stir to combine.
Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
Add remaining oyster sauce and 1/2 cup (1 cup) water.
Cook for 2-3 min, stirring occasionally, until smooth and lightly thickened.

To the pan with sauce, add linguine and mushrooms.
Season with salt and pepper. Stir to coat. (TIP: For a lighter sauce consistency, add reserved pasta water 1-2 tbsp at a time.)
Divide noodles between bowls.
Sprinkle crispy shallots over top.