Miso Mushroom Conchiglie
with Grana Padano, spinach & gomashio
White miso is made from soybeans that have been fermented with rice, resulting in a white or light beige colour. The resulting flavour is somewhat milder and sweeter than regular miso paste.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
20 g
White miso paste
(Contains: Gluten, Tarwe, Soja)
125 g
Mushrooms
100 g
Spinach
1 piece
Garlic
10 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
¼ piece
Red chili pepper
½ sachet(s)
Gomashio-herb mix
(Contains: Sesamzaad, Selderij)
90 g
Conchiglie
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Onion
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the pasta.
- Deseed and finely chop the red chili pepper.* Chop the onion and crush or mince the garlic. Quarter the mushrooms.
- Boil the pasta for 14 - 16 minutes, covered, then reserve 50ml pasta water per person. Drain and set aside.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the mushrooms for 3 - 4 minutes, then stir in the garlic, onion and chili pepper and fry for 1 - 2 more minutes.
- Add the miso paste* and the cream, then cook for another 1 - 2 minutes.
*Take care, this ingredient is salty! Use as preferred.
- Stir in the spinach and cook for 2 - 3 minutes, or until the spinach has wilted and reduced.
- Transfer the pasta to the sauce and mix well to combine, adding a splash of pasta water as needed.
- Taste and season with salt and pepper if necessary.
- Meanwhile, in a small bowl combine the Grana Padano with the the gomashio-herb mix.
- Serve the pasta on plates.
- Garnish with the Grana Padano-gomashio topping.
