Creamy Miso Mushroom and Bacon Rigatoni
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Creamy Miso Mushroom and Bacon Rigatoni

Creamy Miso Mushroom and Bacon Rigatoni

with Spinach and Cheese

Say hello to miso! This Japanese-style condiment will be sure to give your food an umami boost. Made from fermented soy bean paste, you can find this versatile paste as a flavour booster in rice bowls, stir-fried noodles and even pasta dishes.

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

90 grams

British Smoked Bacon Lardons

Not included in your delivery

150 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)3622 kJ
Energy (kcal)866 kcal
Fat48.9 g
of which saturates27 g
Carbohydrate76.2 g
of which sugars8.6 g
Protein30 g
Salt3.22 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan
Chopping Board



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.


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

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



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

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


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. 


a) Once the sauce has thickened, stir in the creme fraiche and grated 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 out between your bowls.



Step 2 MOD: If you’re adding bacon, add it to the pan with the mushrooms. Fry for the same amount of time, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.