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Prep Time
40 min
Cuisine
Italian
We're channelling a woodland country walk into this simple pasta dish. Flavours of delicate thyme, caramelised onion and mushroom meet a creamy mustard, garlic and spinach sauce. Who wood-n't want this after a long day of rambling?!
Prep Time
40 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 910 kJ 218 kcal |
3713 kJ 890 kcal |
Fat of which saturates |
13.3 g 8 g |
54.5 g 32.6 g |
Carbohydrate of which sugars |
19.7 g 2.2 g |
80.4 g 8.8 g |
Fibre | 1.3 g | 5.3 g |
Protein | 4.5 g | 18.3 g |
Salt | 0.18 g | 0.73 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Bring a pot (with a matching lid) of boiled water back to the boil with a pinch of salt over a high heat
Peel and finely slice the red onion[s]
Heat a large, wide-based pan with 2 tbsp [3 tbsp] olive oil over a low heat
Once hot, add the sliced onion with a pinch of salt and a pinch of sugar
Cook for 8-10 min or until slightly softened and caramelised
Meanwhile, add the conchiglie to the pot of boiled water
Boil for 8-10 min or until cooked with a slight bite
Meanwhile, cut the portobello mushrooms into wedges
Peel and thinly slice the garlic cloves
Strip the thyme leaves from the woody stalks and discard the stalks
Chop the thyme leaves roughly
Once the onions are soft and caramelised, add the mushrooms, thyme leaves and half of the garlic
Increase the heat to medium
Cook for 5-10 min or until the mushrooms are tender and brown (lower the heat to prevent burning if necessary)
Meanwhile, drain the conchiglie in a colander and reserve the pot
Return the pot to a medium heat with 2 tbsp [4 tbsp] olive oil
Once hot, add the remaining garlic with a pinch of salt
Stir for 1 min before adding the baby spinach, stirring continuously until wilted
Once wilted, add half [all] of the double cream
Stir in the Dijon mustard and plenty of pepper
Cook the cream until reduced by half or until it's thickened into a sauce (approx. 3-6 min)
Once thickened, add the creamed spinach and conchiglie to the mushroom pan
Return the mushroom pan to a low heat and stir until everything is coated and warmed
Season generously with salt and pepper, serve in bowls and enjoy!