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; 3 piece Portobello mushroom; 1 piece Red onion; 100 g Crème fraîche; 20 g Chopped walnuts; 1 sachet(s) Sicilian-style herb mix; 180 g Gigli; 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

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Tomato tapenade is a zesty blend of ripe and sundried tomatoes, olives and capers, with garlic and herbs. This savoury spread is perfect for topping bread or adding to dishes.

Tags:

Veggie

Allergens:

Zwaveldioxide en sulfiet

•Melk (inclusief lactose)

•Walnoten

•Tarwe

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)

1.5 piece

Portobello mushroom

½ piece

Red onion

50 g

Crème fraîche

(Contains: Melk (inclusief lactose))

10 g

Chopped walnuts

(Contains: Walnoten May be present: Pinda's, Noten, Sesamzaad)

½ sachet(s)

Sicilian-style herb mix

90 g

Gigli

(Contains: Tarwe May be present: Soja, Lupine, Ei, Mosterd)

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)3427 kJ

Calories819 kcal

Fat40.3 g

Saturated Fat12.7 g

Carbohydrate85.5 g

Sugar13.7 g

Dietary Fiber11.5 g

Protein23.3 g

Salt1.8 g

Potassium96.3 mg

Calcium121.5 mg

Iron2.3 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, 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 8 - 10 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 crème fraîche, 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.