with Fusilli and White Cheddar
Ingredients: Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Fusilli pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Mushrooms • Yellow onion • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Thyme.
Allergens
Tags
Beyond Meat®
2 unit(s)
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.
- Bring a large pot of salted water to a boil.
- Heat a large non-stick pan over medium-high.
- Meanwhile, thinly slice mushrooms.
- Peel, then cut onion into 1/4-inch slices.
- When hot, add 1 tsp (2 tsp) oil, then Beyond Meat®, mushrooms and onions. Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.** Season with salt and pepper.
- To the same pan with Beyond Meat® and veggies, add 1 tsp (2 tsp) sugar and cooking wine. Cook for 4-7 min, stirring occasionally, until onions begin to turn golden slightly 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.
If you've opted to get Beyond Meat®, when the pan is hot, add 1 tsp (2 tsp) oil, then Beyond Meat®, mushrooms and onions. Cook for 5-6 min, in the same way as the beef and pork mix, breaking up patties into smaller pieces, until crispy.**
900
kcal
Calories
43
g
Fat
24
g
Saturated Fat
96
g
Carbohydrate
11
g
Sugar
9
g
Dietary Fiber
44
g
Protein
70
mg
Cholesterol
1450
mg
Sodium
0.5
g
Trans Fat
1000
mg
Potassium
350
mg
Calcium
9
mg
Iron
