with Fusilli and White Cheddar
.
Allergens
Tags
Ground Beef and Pork Mix
250 g
Fusilli
170 g
Mushrooms
113 g
Yellow Onion
1 unit(s)
Thyme
3.5 g
White Cheddar Cheese, shredded
0.5 cup
Cream
56 mL
Crispy Shallots
28 g
White Cooking Wine
4 tbsp
Beef Broth Concentrate
1 unit(s)
Cream Sauce Spice Blend
10 g
Sugar
1 tsp
Milk
0.25 cup
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- Meanwhile, thinly slice mushrooms.
- Peel, then cut onion into 1/4-inch slices.
- When the pan is hot, add beef and pork mix, mushrooms and onions to the dry pan. Cook for 3-5 min, breaking up meat into smaller pieces, until no pink remains.** Season with salt and pepper.
- To the same pan with meat and veggies, add 1 tsp (2 tsp) sugar and cooking wine. Cook for 4-7 min, stirring occasionally, until onions begin to just turn golden and wine is absorbed.
- Remove from heat.
- Meanwhile, to the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain fusilli, then return to the pot, off heat.
- While the pasta cooks, strip 1/2 tbsp (1 tbsp) thyme leaves from half of the stems (use all for 4 servings), then finely chop.
- Reheat the same pan (from step 2) over medium.
- Sprinkle Cream Sauce Spice Blend over meat-veggie mixture. Cook for 1 min, stirring often, until fragrant.
- Add broth concentrate, cream, half the cheese and 1/4 cup (1/2 cup) milk. Cook for 1 min, stirring often, until cheese melts. Season with salt and pepper.
- To the pot with fusilli, add sauce and 1/4 cup (1/3 cup) pasta water, then stir to combine. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if you like.)
- Divide pasta between bowls.
- Sprinkle with remaining cheese, crispy shallots and thyme.
930
kcal
Calories
47
g
Fat
26
g
Saturated Fat
87
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
47
g
Protein
145
mg
Cholesterol
1170
mg
Sodium
1
g
Trans Fat
950
mg
Potassium
350
mg
Calcium
5.5
mg
Iron
