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Creamy Miso Mushroom Rigatoni
Creamy Miso Mushroom Rigatoni

Creamy Miso Mushroom Rigatoni

with Spinach, Cheese and Chives

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

Tags:
Rapid
Veggie
Climate Conscious
Allergens:
Gluten
Soja
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
DifficultyMedium

Ingredients

serving amount

180

Rigatoni Pasta

(Contains: Gluten)

120

Sliced Mushrooms

2

Garlic Clove**

1

Chives

15

Miso Paste

(Contains: Soja)

15

Wild Mushroom Paste

150

Creme Fraiche

(Contains: Milk)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

40

Baby Spinach

Not included in your delivery

150

Water for the Sauce

20

Butter

Nutritional information

Energy (kcal)751 kcal
Energy (kJ)3141 kJ
Fat39.8 g
of which saturates24.2 g
Carbohydrate75.3 g
of which sugars8.6 g
Protein22.7 g
Salt1.9 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
Kitchen Shears

Instructions

Get your Pasta on
1

a) Boil a full kettle. 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 Mushrooms
2

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

b) When hot, add the sliced mushrooms to the pan.

c) Season with salt and pepper and fry until browned, 5-6 mins, stirring occasionally.

 

Finish your Prep
3

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

b) Roughly chop the chives (use scissors if easier). 

c) Once the 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.

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 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, butter (see pantry for amount) and half the chives. 

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 between your bowls.

b) Finish by sprinkling over the remaining chives. 

Enjoy!

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