Creamy Mushroom & Blue Cheese Rigatoni
with broccolini, truffle oil & walnuts4.5(244)
Calories
:
745 kcalProtein
:
28.8g proteinTotal
:
25 minutesDifficulty
:
MediumVeggie
Extra Veggies
Allergens:
- Gluten
- Tarwe
- Noten
- Walnoten
- Milk (including lactose)
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Noten
- Pinda's
- Sesamzaad
Rigatoni is derived from the Italian word 'rigato', which means 'striped'!
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
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
25 g
Mascarpone
(Contains: Milk (including lactose))
175 g
Pre-cut mushroom mix
4 milliliters
Truffle-style olive oil
1 piece
Garlic
½ piece
Shallot
25 g
Blue cheese cubes
(Contains: Milk (including lactose))
50 g
Spinach
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)3118 kJ
Calories745 kcal
Fat37.7 g
Saturated Fat14.7 g
Carbohydrate71 g
Sugar5.2 g
Dietary Fiber8.8 g
Protein28.8 g
Salt1.5 g
Potassium323.5 mg
Calcium74.1 mg
Iron1.5 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.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan.
- Cut the broccolini into 5cm pieces or halve any thicker pieces lengthways.
- Boil the pasta for 10 minutes, then add the broccolini and cook for 3 - 5 more minutes.
- Reserve 60ml pasta water per person, then drain and set aside.
2
- Chop the shallot and crush or mince the garlic.
- Cut any larger mushrooms into smaller pieces.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the shallot with the garlic and the mushrooms for 6 - 8 minutes, seasoning to taste with salt and pepper.
3
- Reduce the heat and add the mascarpone, the mustard and the reserved pasta water, then crumble in the stock cube (see pantry for amount).
- Tear the spinach directly into the pan, then bring to the boil.
- Simmer for 1 minute, then stir in the blue cheese and allow to melt.
- Stir in the pasta and the broccolini, then season to taste with salt and pepper.
4
- Serve the mushroom pasta on plates.
- Garnish with the walnuts and drizzle with the truffle oil to finish.
