Creamy Portobello Gigli

Name: Creamy Portobello Gigli with tomato tapenade, walnuts & spinach
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 2 piece Garlic; 200 g Spinach; 80 g Tomato tapenade; 2 piece Portobello mushroom; 1 piece Onion; 100 g Crème fraîche; 180 g Gigli; 20 g Chopped walnuts; 1 sachet(s) Sicilian-style herb mix; 1 tablespoon Olive oil; ¼ piece Low sodium vegetable stock cube; 2 teaspoon Balsamic vinegar; to taste Salt and pepper

with tomato tapenade, walnuts & spinach

View our plans

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.

Tags:

Veggie

Allergens:

Zwaveldioxide en sulfiet

•Melk (inclusief lactose)

•Tarwe

•Walnoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Garlic

100 g

Spinach

40 g

Tomato tapenade

(Contains: Zwaveldioxide en sulfiet May be present: Selderij)

1 piece

Portobello mushroom

½ piece

Onion

50 g

Crème fraîche

(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)

½ sachet(s)

Sicilian-style herb mix

Not included in your delivery

½ tablespoon

Olive oil

0.13 piece

Low sodium vegetable stock cube

1 teaspoon

Balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3367 kJ

Calories805 kcal

Fat40.1 g

Saturated Fat12.6 g

Carbohydrate84.2 g

Sugar12.5 g

Dietary Fiber10.9 g

Protein22.3 g

Salt1.8 g

Potassium75.9 mg

Calcium121.5 mg

Iron2.2 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.

Utensils

•Pan

•Small Bowl

•Casserole

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 crème fraîche, 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.