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Italian Recipes

Umami Miso Mushroom Rigatoni

Umami Miso Mushroom Rigatoni

Umami Miso Mushroom Rigatoni

with Cheese and Wild Rocket

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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.

Tags:

Veggie

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)

20 grams

Wild Rocket**

Not included in your delivery

150 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3146 kJ

Energy (kcal)752 kcal

Fat40.8 g

of which saturates24.2 g

Carbohydrate75.5 g

of which sugars8.5 g

Dietary Fiber3.8 g

Protein23.2 g

Salt2.1 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

Instructions

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 Mushrooms

2

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.

Garlic Time

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.

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) Stir in the cooked pasta and butter (see pantry for amount).

c) 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) Top the pasta with a handful of rocket and drizzle a little olive oil over the leaves to finish.

Enjoy!

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