Beefy Sicilian Mushroom Fusilli
with Cream Sauce- Wheat
- Milk
If you’re mad for mushrooms, a fan of fungi or crazy for creminis, this pasta will treat you right! Mushrooms are the flavour backbone of this recipe, along with a rich beef stock for those deep, earthy flavours that you know and love. This dish is complete with al dente fusilli, a lemony garlic-cream sauce, tomatoes and a sprinkling of Parmesan. Get ready for this umami bomb to hit your dinner table.
Ingredients
250 g
Ground Beef
113 g
Mushrooms
170 g
Fusilli
(Contains: Wheat)
1 tbsp
Italian Seasoning
6 tbsp
Sour Cream
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
160 g
Tomato
1 unit
Beef Broth Concentrate
1 tsp
Garlic Salt
56 g
Baby Spinach
1 unit
Lemon
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 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 tomatoes into 1/4-inch pieces. Thinly slice mushrooms. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until softened, 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 large non-stick pan (from step 2) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef, garlic salt 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 sour cream, broth concentrate, mushrooms, 1/2 tbsp lemon juice, 1/4 tsp lemon zest (dbl both for 4 ppl) 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 pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat. Add 2 tbsp butter (dbl for 4 ppl), reserved pasta water and spinach to the pot. Stir until butter melts and spinach wilts, 1 min.
Divide fusilli between bowls. Top with beef and creamy sauce mixture. Sprinkle with Parmesan. Squeeze a lemon wedge over top, if desired.
