Mushroomy Woodland Pasta

+ + + + +

+ +

Gousto

+ +

+ + + Total Time: 40 min + + Servings: 2 or 4 servings + + + + Source: + + + gousto.co.uk + +

+ +

+ + +

Ingredients

+            
+              150g baby leaf spinach
+            

+            
+              1/2 pot of double cream (113ml) †
+            

+            
+              150g portobello mushrooms
+            

+            
+              200g conchiglie †
+            

+            
+              1 tbsp Dijon mustard †
+            

+            
+              5g thyme
+            

+            
+              3 garlic cloves
+            

+            
+              1 red onion
+            

+          

+ + +

+ +

+ + + + +

Directions

+            
+              Instructions for 2 [for 3] [for 4] portion recipe
+            

+            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)
+            

+            
+              Once thickened, add the creamed spinach and conchiglie to the
+              mushroom pan
+            

+            
+              Return the mushroom pan to a low heat and stir until everything is
+              coated and warmed
+            

+            
+              Season generously with salt and pepper, serve in bowls and enjoy!
+            

+          

+ + + + + + + +

Nutrition

+ Typical values per 100g per serving
Energy 901 kJ 3731 kJ 215 + kcal 894 kcal
Fat 13.2 g 54.5 g
of which saturates 7.9 g + 32.5 g
Carbohydrate 19.8 g 82.0 g
of which sugars 2.2 g + 9.3 g
Fibre 1.3 g 5.3 g
Protein 4.3 g 17.8 g
Salt + 0.18 g 0.73 g +

+ +