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Umami Miso Mushroom Rigatoni

Umami Miso Mushroom Rigatoni

with Peas and Cheese
4.5(577)
Recipe Development Team
Recipe Development TeamUpdated on January 29, 2026
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Get 50% off 1st box + free for 3 months!
Calories
: 
789 kcal
Protein
: 
26.1g protein
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Soya
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)

120 grams

Peas

Not included in your delivery

150 milliliter(s)

Water for the Sauce

20 grams

Butter

Energy (kJ)3302 kJ
Energy (kcal)789 kcal
Fat41.2 g
of which saturates24.2 g
Carbohydrate81.2 g
of which sugars11.4 g
Dietary Fibre7.1 g
Protein26.1 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Medium Saucepan
•Kettle
•Colander
•Pan
•Garlic Press

Instructions

PDF
Get your Pasta on
1

a) Boil a full kettle, then pour the boiled water into a large saucepan with ½ 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, hard Italian style cheese and peas. 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.

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