Creamy Miso Mushroom Rigatoni
with Spinach, Cheese and Chives
Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Miso Mushroom Rigatoni in just 20 minutes for a delicious and speedy meal.
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
Rigatoni Pasta
(Contains Cereals containing gluten)
120
Sliced Mushrooms
2
Garlic Clove
1
Chives
15
Miso Paste
(Contains Soya)
15
Wild Mushroom Paste
150
Creme Fraiche
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40
Baby Spinach
Not included in your delivery
150
Water for the Sauce
20
Butter
Nutritional information
Utensils
Instructions
a) Boil a full kettle. 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.
a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b) When hot, add the sliced mushrooms to the pan.
c) Season with salt and pepper and fry until browned, 5-6 mins, stirring occasionally.
a) In the meantime, peel and grate the garlic (or use a garlic press).
b) Roughly chop the chives (use scissors if easier).
c) 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.
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 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, butter (see pantry for amount) and half the chives.
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.
b) Finish by sprinkling over the remaining chives.
Enjoy!
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