avec fusillis et cheddar blanc
Ingrédients: Burger végé (eau, protéine de pois, huile de canola, arôme, huile de coco raffinée, protéine de riz, levure séchée, beurre de cacao, méthylcellulose, fécule de pomme de terre, extrait de pomme, chlorure de potassium, sel, vinaigre, jus de citron concentré, extrait de jus de betterave (glycérine végétale, eau, acide ascorbique, extrait de betterave, maltodextrine), extrait de grenade, lécithine de tournesol, vitamines et minéraux (niacine, chlorhydrate de pyridoxine, chlorhydrate de thiamine, riboflavine, cyanocobalamine, pantothénate de calcium, orthophosphate ferrique, sulfate de zinc)) • Fusillis (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Champignons • Oignon jaune • Vin blanc de cuisine (sulfites) (vin de cuisine (vin, sel, sorbate de potassium, acide malique, sulfites)) • Cheddar blanc (lait) (lait pasteurisé, substances laitières modifiées, crème, sel, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, cellulose, natamycine) • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Échalotes frites (blé) (oignon, huile de palme, farine de blé, sel) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Thym.
Allergens
Tags
Beyond Meat®
2 unit(s)
Fusilli
170 g
Champignons
113 g
Oignon jaune
1 unit(s)
Thym
3.5 g
Cheddar blanc, râpé
0.5 cup
Crème
56 mL
Échalotes frites
28 g
Vin blanc de cuisine
4 tbsp
Concentré de bouillon de bœuf
1 unit(s)
Mélange d'épices pour sauce crémeuse
10 g
Sucre
1 tsp
Lait
0.25 cup
Sel
0.125 tsp
Poivre
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 hot, add Beyond Meat®, mushrooms and onions to the dry pan. 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 Beyond 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®, 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
avec fusillis et cheddar blanc
avec fusillis et cheddar blanc
