Linguine com molho de Cajumelo, Shitake e Aromáticas

Linguine with Cajumelo, Shitake and Aromatic sauce

Another delicious recipe created by Joana Limão with one of our cheeses.

Generously serves 2 people | preparation: approx. 20 minutes



75g Cajumelo

200g linguine

400g shiitake mushrooms, sliced and stem removed

2 tablespoons olive oil

6 thyme stems

1 teaspoon of sea salt

Black pepper to taste

1/2 teaspoon of nutmeg

1 1/2 cup almond vegetable drink

1 teaspoon chopped parsley, to mix and to put on top at the end



  1. Start by cooking the pasta in plenty of well-salted water, following the instructions on the packaging. At the end, reserve 1/2 cup of pasta cooking water.
  2. Meanwhile, heat the mushroom slices in a hot frying pan with a little olive oil until they are golden brown. Reserve.
  3. In the same frying pan, add the vegetable milk, salt, pepper, nutmeg and thyme. Let it simmer for 10 minutes so the flavors meld.
  4. Strain this mixture into the blender, discard the thyme, add the Cajumelo and blend well. Taste and adjust seasoning if necessary.
  5. Transfer the linguine to the frying pan, add the sauce, cooking water, reserved mushrooms and heat well until it thickens slightly.
  6. Serve in deep plates and sprinkle with chopped parsley. Enjoy immediately while the dish is still hot! It's also delicious to add lemon zest at the end.

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