Creamy Portobello Gigli
with tomato tapenade & spinach- Ei
- Tarwe
- Zwaveldioxide en sulfiet
- Soja
- Gluten
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
In dit recept kruid je de portobello met BBQ rub en sojasaus. Dit geeft het gerecht extra veel smaak!
Ingredients
1 piece
Garlic
100 g
Spinach
¼ sachet(s)
BBQ spice rub
80 g
Fresh rigatoni
(Contains: Ei, Tarwe)
20 g
Tomato tapenade
(Contains: Zwaveldioxide en sulfiet May be present: Selderij)
1 piece
Portobello mushroom
½ piece
Red onion
5 milliliters
Soy sauce
(Contains: Tarwe, Soja, Gluten)
50 g
Crème fraîche
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Olive oil
0.13 piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Bring plenty of water to the boil in a lidded pan for the pasta and crumble in 1/8 stock cube per person. Press or mince the garlic and chop the red onion into half rings. Cut the portobello mushroom in half and then slice. Roughly chop the walnuts. Boil the pasta for 11 - 14 minutes with the lid on. Drain when finished and set aside 100 ml pasta water per person.
Heat a frying pan without any oil over high heat and add the portobello mushroom and walnuts. Fry until the moisture has evaporated from the portobello, then add the BBQ spice rub and fry for a further 3 minutes or until the walnuts are golden-brown. Deglaze the pan with the soy sauce, then transfer the portobello and walnuts to a small bowl and set aside.
In the same pan, heat 1/2 tbsp olive oil per person over medium-high heat. Fry the garlic and onion for 3 - 4 minutes until golden brown, then stir in the crème fraîche and tomato tapenade along with 50 ml pasta water per person. Reduce the heat and tear the spinach into small pieces directly into the pan, in batches if needed. If the sauce is too thick for your liking, stir in a splash of pasta water.
Stir the pasta through the sauce, adding salt and pepper to taste. Serve the pasta on plates and top with the portobello and walnuts.
