avec sauge frite et parmesan
Les riches saveurs saisonnières sont regroupées dans ce délicieux plat de linguines! La courge rôtie, l’ail crémeux et la sauge frite ne manqueront pas de ravir vos papilles. Ingrédients: Bœuf haché • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Linguines (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Courge musquée • Échalote • Parmesan (lait) (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) • Épinards • Moutarde de Dijon (moutarde) (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) • Ail • Sauge • Flocons de piment.
Allergens
Tags
Bœuf haché
250 g
Sauge
7 g
Crème
237 mL
Échalote
1 unit(s)
Linguines
170 g
Moutarde de Dijon
0.5 tbsp
Flocons de piment
4 g
Parmesan, râpé grossièrement
0.25 cup
Gousses d'ail
3 unit(s)
Courge musquée, en dés
170 g
Bébés épinards
28 g
Beurre
2 tbsp
Huile
1.5 tbsp
Sel
0.25 tsp
Poivre
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
