avec épinards, maïs et courge musquée
Ingrédients: Saucisse italienne douce (porc, eau, épices, sel, sucres (sucre, dextrose), oignon, ail déshydraté, arôme, huile de tournesol, poivron rouge déshydraté) • Cavatappis (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Courge musquée • Maïs facile à décongeler (maïs, vinaigre modifié) • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Cheddar (lait) (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) • Épinards • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Ail.
Allergens
Tags
Saucisse italienne douce, sans boyau
250 g
Cavatappi
170 g
Courge musquée, en dés
170 g
Crème
56 mL
Gousses d'ail
2 unit(s)
Mélange d'épices pour sauce crémeuse
10 g
Fromage cheddar, râpé
0.5 cup
Bébés épinards
28 g
Maïs en grains
113 g
Beurre
1 tbsp
Huile
0.5 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Heat a medium pot over medium-high.
- When hot, add 1/2 tbsp oil, then sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.** (NOTE: Don't crowd the pan; cook sausage in 2 batches for 4 servings, using 1/2 tbsp oil per batch.) Season with salt and pepper.
- Transfer to a plate.
- Meanwhile, peel, then mince or grate garlic.
- Finely chop spinach.
- Reduce heat to medium. Add 1 tbsp (2 tbsp) butter to the same pot, then swirl to melt.
- Add Cream Sauce Spice Blend and garlic. Cook for 1-2 min, stirring often, until fragrant.
- Add squash and 1/2 cup (1 cup) water. Season with salt and pepper. Bring to a boil over high.
- Once boiling, reduce heat to medium. Cook for 10-12 min, until squash is tender.
- To the boiling water, add cavatappi and corn. Cook uncovered for 8-9 min, stirring occasionally, until tender.
- Reserve 1/3 cup (1/2 cup) pasta water. Strain cavatappi, then return to the pot, off heat.
- Remove pot with squash from heat. Without straining, using a masher, mash squash mixture until it starts to resemble a creamy sauce. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
- Pour squash mixture over cavatappi and corn.
- Add sausage, cream, spinach and cheese, then stir until cheese is melted and pasta is well-coated.
- Season with salt and pepper.
- Divide pasta between bowls.
990
kcal
Calories
48
g
Fat
23
g
Saturated Fat
99
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
43
g
Protein
155
mg
Cholesterol
1380
mg
Sodium
1
g
Trans Fat
1350
mg
Potassium
300
mg
Calcium
5.5
mg
Iron
avec épinards, maïs et courge musquée
