Creamy Chicken & Mushroom Orecchiette
with spinach & Gouda
Orecchiette is a typical pasta from Puglia, a region in southern Italy. It gets its name from its shape, which resembles small ears.
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
90 g
Orecchiette
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Onion
1 piece
Garlic
100 g
Chicken mince with Mediterranean herbs
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
50 g
Spinach
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
125 g
Mushrooms
Not included in your delivery
1 tablespoon
[Plant-based] butter
75 milliliters
Low sodium mushroom or vegetable stock
1 teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the pasta.
- Prepare the stock.
- Quarter the mushrooms. Chop the onion and crush or mince the garlic.
- Boil the pasta for 10 - 12 minutes, then reserve some of the pasta water before draining and setting aside.
Did you know.. mushrooms are high in phosphorus, which works with calcium to strengthen bones and teeth.
- Meanwhile, melt a knob of butter in a deep frying pan over medium-high heat.
- Fry the mince for 4 - 5 minutes. Season with salt and pepper, then remove from the pan and set aside.
- Melt another knob of butter in the same pan and fry the garlic with the onion for 1 - 2 minutes.
- Add the mushrooms and fry for 4 - 6 more minutes.
- Deglaze the vegetables with the stock, then add the cream and the mustard. Mix well, then season to taste with salt and pepper.
- Add the mince and cook the sauce for 4 - 5 minutes over low heat.
- Tear the spinach into smaller pieces directly into the pan, adding it gradually if necessary. Mix well to combine.
- Transfer the pasta to the sauce and mix well to combine, adding a splash of pasta water if necessary.
- Serve the pasta on plates and garnish with the cheese to finish.
