Miso Mushroom Gigli
with Grana Padano, spinach & gomashio
Did you know that gigli has its origins in Tuscany? The shape of this pasta resembles a lily - the traditional symbol of Florence.
Tags:
Calorie Smart
•Veggie
Allergens:
Wheat
•Soy
•Egg
•Milk
•Sesame
•Celery
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
90 g
Gigli
(Contains Wheat May be present Soy, Lupin, Egg, Mustard)
20 g
White miso paste
(Contains Soy, Wheat)
125 g
Mushrooms
100 g
Spinach
1 piece
Garlic
10 g
Grana Padano flakes DOP
(Contains Egg, Milk)
75 g
Cooking cream
(Contains Milk)
¼ piece
Red chili pepper
½ sachet(s)
Gomashio-herb mix
(Contains Sesame, Celery)
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2677 kJ
Calories640 kcal
Fat24.3 g
Saturated Fat11 g
Carbohydrate76.6 g
Sugar8.9 g
Dietary Fiber7.3 g
Protein25.2 g
Salt2.9 g
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 with Lid
•Casserole
•Small Bowl
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the gigli.
- Deseed and finely chop the red chili pepper*. Crush or mince the garlic and quarter the mushrooms.
- Boil the gigli for 8 - 10 minutes, covered, then reserve 50ml pasta water per person. Drain and set aside.
*Take care, this ingredient is spicy! Use as preferred.
2
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the mushrooms for 3 - 4 minutes, then stir in the garlic and chili pepper and fry for 1 - 2 minutes.
- Add the miso paste* and the cream, then cook for another 1 - 2 minutes.
*Take care, this ingredient is salty! Use as preferred.
3
- Stir in the spinach and cook for 2 - 3 minutes, or until the spinach has wilted and reduced.
- Transfer the gigli to the sauce and mix well to combine, adding a splash of pasta water as needed.
- Taste and season with salt and pepper if necessary.
- Meanwhile, in a small bowl combine the Grana Padano with the the gomashio-herb mix.
4
- Serve the gigli on plates and garnish with the Grana Padano-gomashio topping.