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
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1 pot of double cream (227ml)<span class="strong">†</span>
150g baby leaf spinach
130g portobello mushrooms
Typical Values
per 100g
per serving
Energy
915 kJ 219 kcal
3731 kJ 894 kcal
Fat of which saturates
13.3 g 8 g
54.5 g 32.5 g
Carbohydrate of which sugars
20.1 g 2.3 g
82 g 9.3 g
Fibre
1.3 g
5.3 g
Protein
4.4 g
17.8 g
Salt
0.18 g
0.73 g
*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.
Allergens highlighted by † (gluten, mustard, sulphites, milk)
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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