Beefy Sicilian Mushroom Fusilli
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Beefy Sicilian Mushroom Fusilli

Beefy Sicilian Mushroom Fusilli

with Cream Sauce

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.

Tags:
Quick
Allergens:
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories940 kcal
Fat48 g
Saturated Fat22 g
Carbohydrate84 g
Sugar9 g
Dietary Fiber10 g
Protein49 g
Cholesterol120 mg
Sodium1240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Zester
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Colander

Instructions

Prep
1

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.

Cook mushrooms
2

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.

Cook fusilli
3

Meanwhile, add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.

Cook beef
4

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.

Cook creamy sauce and finish fusilli
5

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. Stir until butter melts and spinach wilts, 1 min.

Finish and serve
6

Divide fusilli between bowls. Top with beef and creamy sauce mixture. Sprinkle with Parmesan. Squeeze a lemon wedge over top, if desired.