with Creamy Mushroom Sauce and Spinach
Ingredients: Lean ground bison • Mushrooms • Cavatappi (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Spinach • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Garlic.
Allergens
Tags
Lean Ground Bison
250 g
Cavatappi
170 g
Mushrooms
227 g
Baby Spinach
56 g
Garlic, cloves
2 unit(s)
Parmesan Cheese, shredded
0.25 cup
Cream Cheese
1 unit(s)
Beef Broth Concentrate
2 unit(s)
Italian Breadcrumbs
2 tbsp
Dijon Mustard
0.5 tbsp
Cream Sauce Spice Blend
10 g
Milk
2 tbsp
Pepper
0.125 tsp
Butter
2 tbsp
Salt
0.25 tsp
Oil
1 tbsp
- Before starting, to a large pot, add 10 cups water and 2 tsp salt (use the same for 4 servings). Cover and bring to a boil over high.
- Wash and dry all produce.
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- To a large bowl, add Dijon, breadcrumbs and 2 tbsp (1/4 cup) milk. Stir to combine.
- Add bison, half of the Parmesan, half of the garlic and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!).
- Roll mixture into 10 (20) equal-sized meatballs.
- To the boiling water, add cavatappi.
- Cook uncovered for 8-9 min, stirring occasionally, until tender.
- Reserve 1 1/2 cups (3 cups) pasta water, then drain and return cavatappi to the same pot, off heat.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then meatballs.
- Cook for 4-5 min, turning occasionally, until golden. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Transfer to a plate. (NOTE: It’s okay if meatballs don't cook all the way through at this step.)
- Discard all but 1 tbsp (2 tbsp) fat from pan.
- Reheat the same pan over medium-high. Add 2 tbsp (1/4 cup) butter, then swirl the pan for 1 min, until butter is melted.
- To the pan, add mushrooms. Cook for 4-5 min, stirring occasionally to remove browned bits from the bottom of the pan, until softened.
- Add remaining garlic, then sprinkle Cream Sauce Spice Blend over top. Cook for 1 min, stirring often, until fragrant.
- Add meatballs, broth concentrate, cream cheese and 1 1/4 cups (2 1/2 cups) reserved pasta water. Stir to combine. Bring to a simmer, then reduce heat to medium-low.
- Cover and cook for 3-5 min, stirring occasionally, until sauce thickens slightly and meatballs are cooked through.**
- To the pan with sauce, add cavatappi and spinach. Season with salt and pepper.
- Stir for 1 min, until spinach wilts. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- Divide cavatappi and meatballs between plates.
- Sprinkle remaining Parmesan over top.
990
kcal
Calories
52
g
Fat
24
g
Saturated Fat
85
g
Carbohydrate
7
g
Sugar
7
g
Dietary Fiber
47
g
Protein
145
mg
Cholesterol
1630
mg
Sodium
1
g
Trans Fat
1250
mg
Potassium
250
mg
Calcium
8
mg
Iron
with Baby Heirloom Tomatoes and Capers
