Creamy Gigli with Herbal Mushrooms
A quick and flavorful vegetarian pasta dish featuring gigli pasta tossed with sautéed mushrooms, walnuts, and a creamy, herbal tomato sauce.
Ingredients
- 3 pieces garlic cloves (unpeeled)
- 1.4 oz walnuts (approx. 40g)
- 8.8 oz baby spinach (approx. 250g)
- 10.6 oz gigli pasta (approx. 300g)
- 8.8 oz beech mushrooms (approx. 250g)
- 1 piece onion
- 2.1 oz tomato tapenade (approx. 60g)
- 5.3 oz crème fraîche (approx. 150g)
- 1 tbsp soy sauce
- 1/2 tbsp BBQ rub
- 1/2 piece vegetable stock cube
- 3/4 tbsp olive oil (per person)
- to taste salt & pepper
Instructions
- Boil plenty of water in a pot with a lid for the pasta. Crumble 1/4 of a vegetable stock cube per person into the water. In a large pan or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add the mushrooms and walnuts and cook for 5-7 minutes, until they start to brown. Remove from the pan and set aside.
- Add the gigli to the boiling water and cook, covered, for 12-14 minutes until al dente. Drain, reserving some of the cooking water. Cut the root end off the mushrooms and coarsely chop. Coarsely chop the walnuts.
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