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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
20 g
White miso paste
(Contains: Soja, Tarwe)
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: Tarwe, Gluten 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 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 and garnish with the Grana Padano-gomashio topping.
