with Spinach, Corn and Butternut Squash
Ingredients: Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Cavatappi (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Butternut squash • Thaw-friendly corn (corn, modified vinegar) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Spinach • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Garlic.
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Tags
Mild Italian Sausage, uncased
250 g
Cavatappi
170 g
Butternut Squash, cubes
170 g
Cream
56 mL
Garlic, cloves
2 unit(s)
Cream Sauce Spice Blend
10 g
Cheddar Cheese, shredded
0.5 cup
Baby Spinach
28 g
Corn Kernels
113 g
Butter
1 tbsp
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Heat a medium pot over medium-high.
- When hot, add 1/2 tbsp oil, then sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.** (NOTE: Don't crowd the pan; cook sausage in 2 batches for 4 servings, using 1/2 tbsp oil per batch.) Season with salt and pepper.
- Transfer to a plate.
- Meanwhile, peel, then mince or grate garlic.
- Finely chop spinach.
- Reduce heat to medium. Add 1 tbsp (2 tbsp) butter to the same pot, then swirl to melt.
- Add Cream Sauce Spice Blend and garlic. Cook for 1-2 min, stirring often, until fragrant.
- Add squash and 1/2 cup (1 cup) water. Season with salt and pepper. Bring to a boil over high.
- Once boiling, reduce heat to medium. Cook for 10-12 min, until squash is tender.
- To the boiling water, add cavatappi and corn. Cook uncovered for 8-9 min, stirring occasionally, until tender.
- Reserve 1/3 cup (1/2 cup) pasta water. Strain cavatappi, then return to the pot, off heat.
- Remove pot with squash from heat. Without straining, using a masher, mash squash mixture until it starts to resemble a creamy sauce. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
- Pour squash mixture over cavatappi and corn.
- Add sausage, cream, spinach and cheese, then stir until cheese is melted and pasta is well-coated.
- Season with salt and pepper.
- Divide pasta between bowls.
990
kcal
Calories
48
g
Fat
23
g
Saturated Fat
99
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
43
g
Protein
155
mg
Cholesterol
1380
mg
Sodium
1
g
Trans Fat
1350
mg
Potassium
300
mg
Calcium
5.5
mg
Iron
