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

Creamy Miso Mushroom and Bacon Rigatoni

with Spinach and Cheese

Recipe Development Team
Recipe Development TeamPublished on February 01, 2024

This Creamy Miso Mushroom and Bacon Rigatoni is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Cereals containing gluten
Soya
Milk
Egg

The quantities provided above are averages only.

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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

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

Butter

Nutritional information

Energy (kJ)3626 kJ
Energy (kcal)867 kcal
Fat48.9 g
of which saturates27 g
Carbohydrate76.2 g
of which sugars8.6 g
Dietary Fibre4.3 g
Protein30.2 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Colander
Large Saucepan
Large Frying Pan
Garlic Press

Cooking Instructions and Tips

Get your Pasta on
1

a) Boil a full kettle, then pour the boiled water into a large saucepan with 1/2 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 Bacon and Mushrooms
2

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.

 

Garlic Time
3

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. 

Simmer the Sauce
4

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. 

Combine and Stir
5

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. 

Serve
6

a) Share the creamy miso pasta out between your bowls.

Enjoy!

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