avec poivrons, maïs et crème sure
Ingrédients : Tomates broyées à l’oignon et à l’ail (pâte de tomate, eau, tomates en dés, oignon déshydraté, sel, ail déshydraté, sucre, acide citrique) • Dinde haché • Cavatappis (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Poivron • Maïs facile à décongeler (maïs, vinaigre modifié) • Crème sure (lait) (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) • Fromage à la crème (lait) (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) • Pâte tex-mex (moutarde) (pâte de tomates, mélange de tomates (tomates, jus de tomates, acide citrique, chlorure de calcium), sel, eau, huile végétale, sucres (sucre, maltodextrine), piments chipotle, oignons, piments rouges, vinaigre, paprika fumé, oléorésine de paprika, fécule de maïs modifiée, poudre d'ail, moutarde, poudre de cacao, vinaigre de riz, poudre d'oignon, assaisonnement, épices, fines herbes, arôme naturel, gomme xanthane, acide acétique) • Ail • Oignon vert.
Allergens
Tags
Dinde hachée
250 g
Cavatappi
170 g
Poivron
1 unit(s)
Gousses d'ail
2 unit(s)
Pâte tex-mex
1 tbsp
Crème sure
43 mL
Oignons verts
2 unit(s)
Fromage à la crème
2 unit(s)
Maïs en grains
113 g
Tomates broyées à l'ail et aux oignons
1 unit(s)
Huile
0.5 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain cavatappi, then return to the pot, off heat.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Thinly slice green onions.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 2-4 min, stirring often, until tender. Season with salt and pepper.
- Transfer to a plate.
- To the same pan, add 1 tbsp (2 tbsp) oil, then turkey and corn. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add Tex-Mex paste and garlic, then cook for 2-3 min, stirring often, until fragrant. Season with salt and pepper.
- To the pan with turkey mixture, add cream cheese, crushed tomatoes and reserved pasta water (from step 1). Cook for 3-5 min until cream cheese is melted and sauce thickens slightly.
- Add sauce to the pot with pasta, then stir to coat.
- Divide pasta between bowls.
- Dollop sour cream over top.
- Sprinkle green onions over top.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.
790
kcal
Calories
19
g
Fat
6
g
Saturated Fat
110
g
Carbohydrate
23
g
Sugar
10
g
Dietary Fiber
45
g
Protein
115
mg
Cholesterol
1040
mg
Sodium
0.2
g
Trans Fat
1950
mg
Potassium
175
mg
Calcium
5.5
mg
Iron
