Creamy Miso Chicken and Mushroom Rigatoni
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Miso Chicken and Mushroom Rigatoni

Creamy Miso Chicken and Mushroom Rigatoni

with Spinach and Cheese

Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Miso Chicken and Mushroom Rigatoni in just 20-25 minutes for a delicious and speedy meal.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

120 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

15 grams

Miso Paste

(Contains Soya)

15 grams

Wild Mushroom Paste

150 grams

Creme Fraiche

(Contains Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

40 grams

Baby Spinach

240 grams

Diced British Chicken Breast

Not included in your delivery

150 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)3782 kJ
Energy (kcal)904 kcal
Fat42.1 g
of which saturates24.8 g
Carbohydrate75.4 g
of which sugars8.7 g
Protein53.8 g
Salt2.19 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan
Garlic Press


Get your Pasta on

a) Boil a full kettle, then pour the boiled water into a large saucepan with 0.5 tsp salt on high heat.

b) Add the rigatoni and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Fry the Chicken and Mushrooms

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the diced chicken and sliced mushrooms to the pan.

b) Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.


Garlic Time

a) In the meantime, peel and grate the garlic (or use a garlic press). 

b) Once the mushrooms have browned, add the garlic to the pan and cook for 1 min more. 

Simmer the Sauce

a) Stir in the water for the sauce (see pantry for amount), miso paste and wild mushroom paste. TIP: If your wild mushroom paste has hardened, pop it in a bowl of hot water for 1 min.

b) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Combine and Stir

a) Once the sauce has thickened, stir in the creme fraiche and hard Italian style cheese. Simmer for 1 min.

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Stir in the cooked pasta and butter (see pantry for amount).

d) Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it. 


a) Share the creamy miso pasta between your bowls.