Creamy Portobello Gigli
with tomato tapenade, walnuts & spinach
Did you know that walnuts are the only nuts that contains ALA? ALA is a plant-based omega-3 fatty acid that is good for your heart, blood vessels, and brain.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Garlic
100 g
Spinach
40 g
Tomato tapenade
(Contains: Zwaveldioxide en sulfiet May be present: Selderij)
1 piece
Portobello mushroom
Ā½ piece
Onion
50 g
CrĆØme fraĆ®che
(Contains: Melk (inclusief lactose))
90 g
Gigli
(Contains: Tarwe May be present: Soja, Lupine, Ei, Mosterd)
10 g
Chopped walnuts
(Contains: Walnoten May be present: Pinda's, Noten, Sesamzaad)
Ā½ sachet(s)
Sicilian-style herb mix
Not included in your delivery
Ā½ tablespoon
Olive oil
0.13 piece
Low sodium vegetable stock cube
1 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the pasta (see Tip). Crumble in the stock cube (see pantry for amount).
- Slice the onion into half rings and crush or mince the garlic. Halve the portobello and then slice it.
- Boil the pasta for 11 - 13 minutes until done, then reserve at least 100ml pasta water per person before draining and setting aside.
Tip: to save time, use a kettle instead.
- Heat a clean deep frying pan over high heat and add the portobello.
- Fry the portobello until it has reduced and all of the liquid has evaporated. Add the walnuts and half of the Sicilian-style herbs, then fry for 3 minutes before deglazing with the balsamic vinegar.
- Transfer to a small bowl and set aside until serving.
- Heat the olive oil in the same pan over medium-high heat and fry the garlic and onion for 3 minutes until golden-brown, then add the rest of the Sicilian-style herbs and fry for 1 more minute.
- Add the crĆØme fraĆ®che, tomato tapenade and 50ml pasta water per person, then mix well to combine.
- Reduce the heat and tear the spinach directly into the pan, in batches if necessary (see Tip).
Tip: if the sauce is too thick, stir in an extra splash of pasta water as necessary to thin it out.
- Transfer the pasta to the sauce and season to taste with salt and pepper.
- Mix well to combine.
- Serve on plates and top with the portobello and walnuts.
