Umami Miso Mushroom Rigatoni
with Spinach and Cheese
- Cereals containing gluten
- Wheat
- Soya
- Milk
- Egg
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.
Ingredients
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
Not included in your delivery
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
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 sliced mushrooms to the pan.
b) Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
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.
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 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.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The miso and wild mushroom combination delivers a rich, savoury depth that many find genuinely restaurant-quality. Some feel the miso flavour could be stronger, while others find the crème fraîche and cheese slightly dulls it.
- Ease of prep: This is a quick, straightforward dish with minimal chopping — mainly just the garlic — and most find it ready in around 20 minutes.
- Suggestions: Reduce the crème fraîche by half and hold back the cheese from the sauce if you want the miso flavour to come through more clearly. Adding onion or shallots before the mushrooms can bring a little sweetness and balance to the savoury sauce.
- Next-day meals: The dish keeps well and at least one reviewer made a larger batch by adding extra pasta and matching ingredients, finding it just as good over the following days.
- Portions: Several reviewers felt the mushroom and spinach quantities were on the light side, particularly for two or three people, and suggest adding extra mushrooms to make them the star of the dish.
