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£1.22/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook the pasta according to pack instructions then drain, reserving a cupful of cooking water.
Meanwhile, heat the oil over a low heat in a large nonstick frying pan. Fry the shallots for 1-2 minutes, until softened, then tip in the mushrooms and increase the heat. Fry, stirring occasionally, for 5-6 minutes, until they release their liquid and turn golden brown.
Add the spinach to the pan and stir until almost wilted, then add the miso butter. Melt it and stir through the pasta with a splash of cooking water, until everything is coated in a silky sauce. Season, stir through the chives and sprinkle with the vegetarian cheese to serve.
These handy little portions of miso butter will add a salty umami hit to a huge variety of dishes, from chicken and fish to corn on the cob and potatoes. You could even try experimenting with it in baking.
Typical values per serving when made using specific products in recipe
Energy | 2,617kJ/ 627kcals |
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Fat | 34g |
Saturated Fat | 14g |
Carbohydrates | 56g |
Sugars | 5.7g |
Fibre | 9.5g |
Protein | 19g |
Salt | 1g |
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