Creamy Portobello Gigli
with tomato tapenade, walnuts & spinach
Did you know that walnuts are the only nuts that contains ALA? ALA is a plant-based omega-3 fatty acid that is good for your heart, blood vessels, and brain.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Garlic
100 g
Spinach
40 g
Tomato tapenade
(Contains Sulphites May be present Celery)
1 piece
Portobello mushroom
½ piece
Onion
50 g
Organic crème fraîche
(Contains Milk)
90 g
Gigli
(Contains Wheat May be present Soy, Lupin, Egg, Mustard)
10 g
Chopped walnuts
(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)
½ sachet(s)
Sicilian-style herb mix
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
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the pasta (see Tip). Crumble in the stock cube (see pantry for amount).
- Slice the onion into half rings and crush or mince the garlic. Halve the portobello and then slice it.
- Boil the pasta for 11 - 13 minutes until done, then reserve at least 100ml pasta water per person before draining and setting aside.
Tip: to save time, use a kettle instead.
- Heat a clean deep frying pan over high heat and add the portobello.
- 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 and fry the garlic and onion for 3 minutes until golden-brown, then add the rest of the Sicilian-style herbs and fry for 1 more minute.
- Add the crème fraîche, tomato tapenade and 50ml pasta water per person, 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.
- Transfer the pasta to the sauce and season to taste with salt and pepper.
- Mix well to combine.
- Serve on plates and top with the portobello and walnuts.