Mushroom and Spinach Cacio E Pepe Fiorelli
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Mushroom and Spinach Cacio E Pepe Fiorelli

with ciabatta and salad

Tags:
Veggie
•Family Friendly
•Quick
•Calorie Smart
Allergens:
Wheat
•Milk
•Hazelnuts

The quantities provided above are averages only.

Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Ciabatta

(Contains Wheat May be present Cereals containing gluten, Egg, Milk, Soya)

1 unit(s)

Garlic

150 grams

Mushrooms

65 grams

Creme Fraiche

(Contains Milk)

1 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

1 sachet(s)

Cracked Black Pepper

1 sachet(s)

Vegetable Stock

300 grams

Fresh Mushroom Fiorelli

60 grams

Baby Spinach

40 grams

Salad Leaves

10 grams

Hazelnuts

(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)1345 kJ
Energy (kcal)322 kcal
Fat17.1 g
of which saturates7.9 g
Carbohydrate30.3 g
of which sugars4.4 g
Dietary Fiber1.6 g
Protein13.4 g
Cholesterol0 mg
Salt2.66 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve
•Grater

Cooking Steps

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Boil a large pot of salted water for the Fiorelli. TIP: If you’re in a hurry you can boil the water in your kettle.
When boiling, add the pasta to the water and reduce the heat. Simmer until softened, 5-6 mins. Once cooked, reserve 75ml pasta water (per 2P). Then drain in a sieve and pop back in the pot, off the heat. Drizzle with oil to prevent sticking.

TIP: Once the Fiorelli are in the water, do not alow the water boil anymore, otherwise they will burst.

2


Peel and grate the garlic (or use a garlic press).

Roughly chop the mushrooms.

Place a large pan over high heat (no oil).
Once pan is hot, add mushrooms and cook until charred, 3-4 mins, shifting occasionally as they cook. Season with salt and pepper.

3

Next, reduce the heat to medium-high and add the creme fraiche, half the hard Italian style cheese, cracked black pepper and stock to the mushrooms, stirring, 2-3 mins.

Add the spinach to the pan a handful at a time, until wilted and piping hot, 1-2 mins. Add the reserved pasta water ans season to taste with salt and pepper. Stir in the mushroom fiorelli and carefully coat with the sauce.

4

Meanwhile, halve the ciabattas and rub the cut sides with the garlic a drizzle of oil Pop into the oven, cut-side up, to warm through, 2-3 mins. 

5

Just before serving, toss the salad leaves with a drizzle of oil and seaon to taste with salt and pepper. 

6

Share the mushroom and spinach cacio e pepe style fiorelli between your plates. Top with the tossed salad, remaining Italian hard cheese and serve the garlic ciabatta alongside.