Creamy Mafaldine with Grana Padano & Arugula
with crema di balsamico, Sicilian-style herbs, vegetables & almonds
don't do a flag abt mushroom or leek
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
90 g
Mafaldine
(Contains Wheat May be present Egg, Soy)
1 piece
Garlic
200 g
Vegetable mix with mushrooms
50 g
Cream cheese
(Contains Milk)
30 g
Arugula
20 g
Grana Padano flakes DOP
(Contains Egg, Milk)
½ sachet(s)
Sicilian-style herb mix
10 g
Salted almonds
(Contains Almonds, Peanuts May be present Tree nuts, Sesame)
8 milliliters
Crema di balsamico
(Contains Sulphites)
10 milliliters
Soy sauce
(Contains Soy, Wheat)
½ piece
Red onion
Not included in your delivery
50 milliliters
Low sodium mushroom or vegetable stock
¼ tablespoon
Olive oil
½ tablespoon
White wine vinegar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Boil plenty of water in a pot or saucepan and cook the mafaldine for 7 - 9 minutes.
- Reserve some of the pasta water, then drain and set aside.
- Meanwhile, chop the onion.
- Heat a light drizzle of olive oil in a large deep frying pan over high heat. Fry the onion with the vegetable mix for 2 minutes.
- Crush or mince the garlic, then add it to the pan and fry for 2 - 3 minutes.
- Deglaze with the white wine vinegar, then add the stock and the soy sauce.
- Transfer the mafaldine, cream cheese and Sicilian-style herbs to the vegetables.
- Toss well to combine, adding a splash of the pasta water if necessary.
- Season to taste with salt and pepper.
- Roughly chop the almonds.
- Serve the mafaldine on plates.
- Garnish with the arugula, the Grana Padano and the almonds.
- Drizzle with the crema di balsamico and some extra virgin olive oil as preferred.