Creamy Mushroom Rigatoni
with truffle-style oil, broccolini & spinach4.0(149)
Calories
:
642 kcalProtein
:
28.3g proteinTotal
:
25 minutesDifficulty
:
MediumCalorie Smart
Veggie
Extra Veggies
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- May contain traces of allergens
- Ei
- Mosterd
- Soja
Broccolini, also known as bimi, is a combination of broccoli and Chinese broccoli. Compared to the slightly bitter, vegetal flavour of regular broccoli, broccolini is milder, with a sweeter, earthier flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Rigatoni
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
50 g
Broccolini
125 g
Mushrooms
20 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
4 milliliters
Truffle-style olive oil
1 piece
Garlic
½ piece
Red onion
75 g
Spinach
25 g
Fresco spalmabile - cream cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 teaspoon
Mustard
½ tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2686 kJ
Calories642 kcal
Fat23.5 g
Saturated Fat9 g
Carbohydrate76.6 g
Sugar8.3 g
Dietary Fiber8 g
Protein28.3 g
Salt1.8 g
Potassium966.8 mg
Calcium101.5 mg
Iron2.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Casserole
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the pasta for 10 minutes.
- Meanwhile, cut the broccolini into 5cm chunks, or halve any thicker pieces lengthways.
- Add the broccolini to the pasta and boil for 3 - 5 minutes, then reserve some of the pasta water before draining and setting aside.
2
- Chop the onion and crush or mince the garlic.
- Slice the mushrooms.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the onion, the mushrooms and the garlic for 6 - 8 minutes. Season to taste with salt and pepper.
3
- Reduce the heat, then add the cream cheese, the mustard and 50ml pasta water per person. Crumble in the stock cube and mix well (see pantry for amount).
- Tear the spinach directly into the pan, then bring to the boil and allow to simmer for 1 minute.
- Remove from the heat and stir in the pecorino, the pasta and the broccolini.
- Season to taste with salt and pepper.
4
- Serve the creamy mushroom rigatoni on plates.
- Drizzle with the truffle-style olive oil to finish.
