Lina Stores

Meal Kit Instructions

Buckwheat Mafaldine with Seasonal Mushroom Sauce

Serves 1 or 2

Our rich, creamy mushroom sauce coats our light Buckwheat Mafaldine perfectly. Topped with grated Grana Padano and fresh parsley just before serving, this pasta dish makes for a wonderful gluten-free and egg-free meal.


Bring a pan of generously salted water to the boil. Once boiling, reduce to medium

simmer. Add Mafaldine and cook for 2 – 3 mins until slightly “al dente”.

Warm the sauce on a low heat in a separate pan until heated through. Add the truffle butter until melted and incorporated. To microwave, put in a safe container, cover loosely and put on full power for 2 mins or until thoroughly heated.

Add the cooked pasta to the sauce. Toss together until the sauce coats the pasta. Spoon onto a plate and finish with grated Grana Padano and parsley.


Keep refrigerated and consume by the use-by date.

Pasta and sauces can be frozen for up to 3 months. Cook pasta straight from frozen and add 1 – 2 minutes to the cooking time. Defrost sauce thoroughly before using then reheat according to cooking instructions.


Buckwheat Mafaldine (buckwheat flour, rice flour, extra virgin olive
oil, salt, xantham gum, water), mushroom sauce (mushroom, onion, olive
oil, garlic, dried ceps, white wine, Marsala, mushroom stock, parsley,
potato flour, plant based cream), truffle butter (butter, salt, black truffle
paste, truffle oil, white truffle paste), Grana Padano, parsley.


Dairy (milk), celery & sulphites.