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Umami Miso Bacon and Mushroom Rigatoni
Umami Miso Bacon and Mushroom Rigatoni

Umami Miso Bacon and Mushroom Rigatoni

with Spinach and Cheese

Recipe Development Team
Recipe Development TeamPublished on June 05, 2025

Say hello to miso! Umami is one of the five tastes used when tasting food. A staple in Japanese cuisine, miso is made from fermented soy bean paste and is typical of giving the umami flavour that tastebuds love.

Allergens:
Cereals containing gluten
Wheat
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, Wheat)

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)3640 kJ
Energy (kcal)870 kcal
Fat50 g
of which saturates27.1 g
Carbohydrate76.2 g
of which sugars8.6 g
Dietary Fibre4 g
Protein31.1 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Colander
Large Saucepan
Large Frying Pan
Chopping Board
Grater
Knife

Cooking Instructions and Tips

1

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.

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 hands and utensils after handling raw meat. Cook it thoroughly.

3

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. 

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. 

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. 

6

a) Share the creamy miso pasta between your bowls.

Enjoy!

7

Step 2 MOD: Add the bacon to the pan with the mushrooms. Fry for the same amount of time. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

 

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