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.
Allergens
Utensils
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 of salted water to a boil over high.
- 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 beef and pork mix 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
avec fusillis et cheddar blanc
avec fusillis et cheddar blanc
