Creamy Portobello Casarecce
with tomato tapenade, walnuts & spinach- Zwaveldioxide en sulfiet
- Melk (inclusief lactose)
- Walnoten
- Tarwe
- Gluten
- Selderij
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
- Soja
- Lupine
- Ei
- Mosterd
Casarecce is derived from the Italian word 'casereccio', which means 'homemade'. Casarecce gets its shape from rolling fresh pasta around a small stick.
Ingredients
1 piece
Garlic
100 g
Spinach
40 g
Tomato tapenade
(Contains: Zwaveldioxide en sulfiet May be present: Selderij)
1.5 piece
Portobello mushroom
Ā½ piece
Red onion
50 g
CrĆØme fraĆ®che
(Contains: Melk (inclusief lactose))
10 g
Chopped walnuts
(Contains: Walnoten May be present: Pinda's, Noten, Sesamzaad)
Ā½ sachet(s)
Sicilian-style herb mix
90 g
Casarecce
(Contains: Tarwe, Gluten May be present: Soja, Lupine, Ei, Mosterd)
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, or use a kettle instead.
- Crumble in the stock cube (see pantry for amount).
- Slice the onion into half rings and crush or mince the garlic. Slice the portobello.
- Boil the pasta for 10 - 12 minutes until done, then reserve at least 100ml pasta water per person before draining and setting aside.
- Heat a clean deep frying pan over high heat. 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. Fry the garlic and onion for 3 minutes.
- Add the rest of the Sicilian-style herbs and fry for 1 more minute.
- Add the crĆØme fraĆ®che, the tomato tapenade and half of the pasta water, 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 the pasta on plates, topped with the portobello and the walnuts.
