with Mozzarella, Parmesan and and Crispy Shallots
Ingredients: Ground beef • Cavatappi (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Parmesan cheese (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)) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Herb mix (parsley, thyme) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).
Allergens
Utensils
Tags
Ground Beef
500 g
Cavatappi
170 g
Onion, sliced
113 g
Parsley and Thyme
21 g
Crispy Shallots
28 g
Mozzarella Cheese, shredded
0.75 cup
Parmesan Cheese, shredded
0.25 cup
Cream
113 mL
White Cooking Wine
4 tbsp
Beef Broth Concentrate
2 unit(s)
Cream Sauce Spice Blend
10 g
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, bring a large pot of salted water to a boil over high.
- Wash and dry all produce.
- To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain cavatappi, then return to the pot, off heat.
- Meanwhile, strip 1/2 tbsp (1 tbsp) thyme leaves from stems, then finely chop.
- Finely chop parsley.
- Using your hands or a heavy-bottomed pan, gently crush crispy shallots in packaging until they resemble fine crumbs.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add beef, onions and thyme. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.
- Carefully drain and discard excess fat.
- Reduce heat to medium.
- Add cooking wine and broth concentrate. Cook for 2-3 min, stirring often, until wine is absorbed.
- Sprinkle Cream Sauce Spice Blend over top. Stir for 30 sec, until mixture is coated.
- Add cream, mozzarella and half the Parmesan. Cook for 1-2 min, stirring often, until sauce thickens slightly. Season with salt and pepper.
- To the pot with pasta, add sauce and 1/4 cup (1/2 cup) reserved pasta water. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
- Divide pasta between bowls.
- Sprinkle crispy shallot crumbs, parsley and remaining Parmesan over top.
1340
kcal
Calories
80
g
Fat
40
g
Saturated Fat
85
g
Carbohydrate
7
g
Sugar
7
g
Dietary Fiber
74
g
Protein
270
mg
Cholesterol
1700
mg
Sodium
2.5
g
Trans Fat
1000
mg
Potassium
550
mg
Calcium
9
mg
Iron
with Mozzarella, Parmesan and and Crispy Shallots
with Mushrooms and Crispy Shallot Crumbs
with Mozzarella, Parmesan and Crispy Shallots
with Mushrooms and Crispy Shallot Crumbs
