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, while a rich beef stock adds deep, earthy flavours. Al dente fusilli, garlic-cream sauce, tomatoes and a sprinkling of Parmesan round out this soul-warming dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
1 tsp
Garlic Salt
56 g
Baby Spinach
113 g
Mushrooms
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 tomato into 1/4-inch pieces. Thinly slice mushrooms.
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 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 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 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 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. Season with salt and pepper, to taste.
Divide fusilli between bowls. Top with beef and creamy sauce mixture. Sprinkle Parmesan over top.
