Try this delicious pasta dish that is a great vegetarian option!

Ingredients (serves 2, adjust amounts accordingly):

  • 2 garlic cloves
  • 200g linguine
  • 150g portobello mushrooms
  • 30g 3 seed mix
  • 80g mature cheddar
  • 40g basil
  • 80g chestnut mushrooms


  1. Preheat the grill to a high heat, then boil a kettle.
  2. Rip the portobello and chestnut mushrooms into bite-sized pieces onto a baking tray, drizzle with olive oil then season generously with salt and pepper.
  3. Put the tray directly under the grill and cook for 12-15 min or until they’re caramelised.
  4. Add the 3 seed mix to a large pot over a high heat and cook for 1-2 min or until toasted.
  5. Once toasted, set aside on a plate.
  6. Return the pot to a high heat and add the linguine with plenty of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-12 min or until cooked.
  7. Once cooked, drain and reserve a cup of the starchy cooking water for later.
  8. Meanwhile, peel and finely chop (or grate) the garlic. Chop the basil finely, including the stalks . Grate the cheddar cheese finely.
  9. Grind the chopped basil, chopped garlic and a pinch of salt in a pestle & mortar to form a smooth paste. Add 2-3 tbsp olive oil and mix thoroughly.
  10. Add the grated cheese to the basil with 2-3 tbsp olive oil. Season with a generous pinch of salt and pepper and mix thoroughly.
  11. Return the drained linguine to the pot with a splash of your reserved starchy water.
  12. Stir the pesto and half of the caramelised mushrooms through and cook for 1 min or until the pesto has coated the pasta and the cheese has melted.
  13. Serve the linguine in bowls and garnish with the toasted 3 seed mix. Top with the remaining caramelised mushrooms.

Macro breakdown per serving…

Calories – 598kcal

Carbs – 76.0g

Fat – 22.3g

Protein – 27.0g

Give it a try and tag us in your cooking attempts – READY, STEADY…COOK!