Difficulty: Easy

Ready in: 30 minutes

Nutritional facts (est. per serving):

894 kCal

45g fat

98g carb

30g protein

6g dietary fiber

Tools you will need:

Kettle / Pot


Large pan

Cooking Instructions:


Blue Cheese

Garlic Cloves



Portobello Mushroom


Spring Onion

Panko Breadcrumbs

Rice Vinegar


Cooking Instructions:

  1. Boil water in a kettle or a pot. Peel and finely chop the garlic. Zest the lemon. Trim and slice the spring onion finely. Roughly chop the walnuts.
  2. To prepare the walnut crumble, heat a large, wide-based pan with 2 tbsp butter over a high heat. Once hot, add the spring onion, garlic, panko breadcrumbs and the walnuts and cook for 2-3 min or until brown and crispy. Once browned, stir in the lemon zest and season with salt .Transfer to a plate and set aside.
  3. Slice the mushrooms into thick slices.
  4. Add the linguine to a pot of boiled water with a pinch of salt and bring to the boil over a high heat. Cook the linguine for 8-10 min or until cooked. Once done, drain the linguine, reserving 300ml pasta water.
  5. Meanwhile, return the pan to a medium heat with 2 tbsp butter . Once hot, add the mushrooms. Cook for 2-3 min or until they've browned. Add 1 tbsp of  flour and cook for 1 min further. Add the rice vinegar and cook 1 minute further.
  6. Add the reserved pasta water to the mushrooms. Crumble the blue cheese into the pan and cook for 3-4 minutes or until the sauce has a creamy consistency, then set aside. Cut and juice half of the lemon straight into the pan.
  7. Meanwhile, finely chop the parsley, including the stalks.
  8. Stir the parsley and linguine into the sauce. Divide the pasta between bowls, top with the walnut crumble and season with pepper. Enjoy!









Blue Cheese, Walnut Crumble and Mushroom Linguine

We can’t wait to share a cooking experience with you

Join us now and get delicious meals on the table every day.


As seen on

Subscribe to our newsletter


Credit card logos