avec fusillis et cheddar blanc
Ingrédients : Mélange de bœuf et de porc hachés (bœuf, porc) • 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.
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Tags
Mélange de bœuf et de porc hachés
250 g
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.
- Bring a large pot 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 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 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.
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
avec fusillis et cheddar blanc
avec fusillis et cheddar blanc
