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One-Pot Linguine

One-Pot Linguine with Broccoli, Mushrooms, and Edamame

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Recipe Details


Dinner that materializes as if from nowhere? The dream is alive! Meet your new favorite one-pot pasta—big on flavor and short on cleanup. Throw everything (including the pasta) into a big pot, stir, simmer, and enjoy. Linguine, broccoli, asparagus, locally sourced mushrooms, and edamame are cooked in vegetable stock until tender. A splash of cream and a handful of pecorino cheese transform the dish into a rich weeknight dinner you’ll long for and return to often.


  • Vegetarian
  • Stovetop Only
  • Featured Favorite

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

Ingredients & Equipment

What we send

  • shallot
  • cremini mushrooms
    5 ounces
    cremini mushrooms
  • broccoli
    4 ounces
  • asparagus
    8 ounces
  • vegetable stock
    32 ounces
    vegetable stock
  • linguine
    8 ounces
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • edamame
    1 cup
  • heavy cream
    2 tablespoons
    heavy cream
  • grated pecorino cheese
    3 tablespoons
    grated pecorino cheese

What You’ll Need

  • 12" large pot

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Peel shallot, halve, and thinly slice. Wipe mushrooms clean with a damp paper towel and quarter. Rinse broccoli and break into 1-inch florets. Rinse asparagus, trim and discard woody ends, and cut into 2-inch pieces.
  2. Assemble Linguine Pot

    Assemble Linguine Pot

    In a large pot, combine vegetable stock, linguine, as much crushed red pepper as desired, shallot, mushrooms, broccoli, and asparagus. Season with 1 teaspoon kosher salt and black pepper as desired. Drizzle over 2 tablespoons olive oil.
  3. Boil Linguine

    Boil Linguine

    Place pot with linguine over high heat and bring to a boil, submerging linguine as it softens.
  4. Stir Linguine

    Stir Linguine

    Using a spoon or tongs, begin stirring linguine, keeping it submerged. Stir continuously until al dente, about 7 minutes.
  5. Thicken Sauce

    Thicken Sauce

    Add edamame, heavy cream, and ½ of pecorino to pot with linguine. Cook, stirring, until liquid is thickened, 1-2 minutes. Remove pot from heat and allow to stand until linguine is tender, about 3 minutes more. Remove pot from heat. Taste and add more salt and black pepper as needed.
  6. Plate Linguine

    Plate Linguine

    Garnish linguine with remaining pecorino. Time to eat!

What is Plated?

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    1. Pick chef-designed recipes.

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  • 3. Enjoy your perfect dinner.

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