Beefy Mushroom Fusilli
with Spinach and Cream Sauce
If you’re mad for mushrooms, a fan of fungi or crazy for creminis, this pasta will treat you right! Mushrooms provide the backbone for this recipe's deep, earthy flavour, along with a rich beef stock. This dish is complete with al dente fusilli, a garlic-cream sauce, tomatoes and a sprinkling of Parmesan.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
170 g
Fusilli
(Contains Wheat)
1 tbsp
Italian Seasoning
56 mL
Cream
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
80 g
Tomato
1 unit
Beef Broth Concentrate
2 unit
Garlic, cloves
56 g
Baby Spinach
113 g
Mushrooms
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, cut tomato into 1/4-inch pieces. Thinly slice mushrooms. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then mushrooms. Cook, stirring occasionally, until softened and lightly browned, 5-6 min. Season with salt and pepper, to taste. Transfer mushrooms to a plate and set aside.
Meanwhile, add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.
Heat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil , then beef, garlic and Italian Seasoning. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Remove the pan from heat. Carefully drain and discard excess fat.
Add cream, broth concentrate, mushrooms and tomatoes to the pan with beef. Return the pan to medium-low. Cook, stirring often, until sauce thickens slightly, 1-2 min. When fusilli is tender, reserve 2 tbsp (4 tbsp) pasta water , then drain and return fusilli to the same pot, off heat. Add 2 tbsp (4 tbsp) butter, reserved pasta water and spinach to the pot. Stir until butter melts and spinach wilts, 1 min. Season with salt and pepper, to taste.
Divide fusilli between bowls. Top with creamy beef sauce mixture. Sprinkle Parmesan over top.
