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Creamy linguine with mushroom and nut ragu

Creamy linguine with mushroom and nut ragu     image
Difficulty Easy
Preparation 10 min
Cooking 35 min


6 people
    • 1   tbsp
    • 1  
    • 2  
    • 500   g
    • 150   g
    • 100   g
    • 150   ml
    • 30   g
    • 320   g


    What to do with leftover nut roast… Spin it into an easy, flavour-packed sauce for pasta with this clever recipe.

  1. Finely dice the red onion. Heat the oil in a large saucepan and fry the onion for 5-6 minutes, or until soft. Slice the garlic and pick and chop the rosemary leaves, then add to the onion for added punch and continue to cook for 2 minutes.

  2. Slice the mushrooms, add to the pan and cook for 6-8 minutes, until the mushrooms are soft. Crumble in three-quarters of the nut roast and continue to cook for a couple of minutes, before stirring through the crème fraîche and stock. Continue to cook until you have a creamy sauce. Crumble through the Stilton and season to tase.

  3. Meanwhile, cook the linguine in a pan or boiling water for 10-12 minutes, until al dente. Reserve a cupful of the pasta water and then drain. Add the drained pasta to the sauce, with enough of the pasta water to make a coating sauce. Divide into serving bowls and crumble over the remaining nut loaf for crunch.

  4. Portion size 302g.

Nutrition per serving

Kcal 405
Proteins (g) 12
Fats (g) 17
Fibre (g) 5