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 Sept 2026- Flavour: The miso and wild mushroom combination creates a rich, deeply savoury sauce that even self-described non-mushroom fans have enjoyed.
- Ease of prep: Quick and simple to put together, with very little chopping involved beyond the garlic.
- Suggestions: Use slightly less crème fraîche and hold back some of the cheese if you find the sauce too rich or overpowering. Adding a squeeze of lemon or a side salad can help cut through the creaminess.
- Next-day meals: A batch cook works well — one reviewer stretched it over several days by adding extra pasta and matching ingredients.
- Mushrooms: The mushroom-to-pasta ratio feels low to several cooks; adding extra mushrooms makes the dish more satisfying and better balanced.
- Sauce: If the sauce turns out too thin, simmer it a little longer before adding the pasta; if too thick, a splash of pasta water loosens it nicely.
