Creamy Miso Chicken and Mushroom Rigatoni
with Spinach and Cheese
Say hello to miso! This Japanese-style condiment will be sure to give your food an umami boost. Made from fermented soy bean paste, you can find this versatile paste as a flavour booster in rice bowls, stir-fried noodles and even pasta dishes.
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.
Ingredients
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)
40 grams
Baby Spinach
260 grams
Diced British Chicken Breast
Not included in your delivery
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
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 diced chicken 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.
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. IMPORTANT: Cook so there's no pink in the middle of the chicken.
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!
Step 2 MOD: If you’re adding chicken, add it to the pan with the mushrooms. Fry for the same amount of time, the chicken will cook through while simmering. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
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