with Fried Sage and Parmesan
Ingredients: Ground beef • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Linguine (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Butternut squash • Shallot • 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)) • Spinach • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Garlic • Sage • Chili flakes.
Allergens
Tags
Ground Beef
250 g
Sage
7 g
Cream
237 mL
Shallot
1 unit(s)
Linguine
170 g
Dijon Mustard
0.5 tbsp
Chili Flakes
4 g
Parmesan Cheese, shredded
0.25 cup
Garlic, cloves
3 unit(s)
Butternut Squash, cubes
170 g
Baby Spinach
28 g
Butter
2 tbsp
Oil
1.5 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 400°F.
- Wash and dry all produce.
- To a parchment-lined baking sheet, add squash, 1/2 tbsp (1 tbsp) oil and 1/8 tsp (1/4 tsp) chili flakes. Season with salt and pepper, then toss to coat. (Like things spicy? Add more chili flakes!)
- Roast squash in the top of the oven for 18-19 min, until golden and tender.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, pick sage leaves from stems. Thinly slice half the sage leaves, leaving the remainder as full leaves.
- Peel, then mince shallot.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then full sage leaves. Fry for 1-2 min, until crisp.
- Using a slotted spoon, transfer fried sage leaves to a paper towel-lined plate. Set aside.
- Add beef to the pan with residual sage-infused oil. Cook for 4-5 min, breaking up beef into smaller pieces, until cooked through.** Season with salt and pepper.
- Transfer beef to a plate, then cover to keep warm.
- Meanwhile, to the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Strain linguine, then return to the pot, off heat.
- Heat the same pan (from step 3) over medium.
- When hot, add 2 tbsp (4 tbsp) butter, then shallots and garlic. Cook for 1-3 min, stirring occasionally, until fragrant.
- Add sliced sage, half the Dijon (all for 4 servings) and cream. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly.
- Season with salt and pepper.
- To the pot with strained linguine, add cream sauce, beef, spinach and half the Parmesan. Toss to combine for 1 min, until spinach wilts.
- Divide linguine between plates. Top with squash.
- Sprinkle fried sage leaves and remaining Parmesan over top.
1310
kcal
Calories
88
g
Fat
43
g
Saturated Fat
89
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
46
g
Protein
260
mg
Cholesterol
700
mg
Sodium
2
g
Trans Fat
1150
mg
Potassium
300
mg
Calcium
6
mg
Iron
