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
Use within
4-5 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
red onion
garlic clove
thyme
Dijon mustard
Water, mustard seeds, spirit vinegar, salt
double cream
Milk
baby leaf spinach
conchiglie
Semolina of durum wheat, water
portobello mushrooms
Allergens
Allergens highlighted by † (mustard, sulphites, milk, wheat-gluten)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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]
2
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
3
Meanwhile, add the conchiglie to the pot of boiled water
Boil for 8-10 min or until cooked with a slight bite
4
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
5
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)
6
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
7
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)
8
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