SuperQuick Tex-Mex-Inspired Turkey Cavatappi
with Corn and Sweet Bell Peppers- Wheat
- Milk
- Mustard
- Gluten
- Fish
- Sesame
- Egg
- Crustaceans
- Milk
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
Ingredients: Ground turkey • Cavatappi (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Green onion.
Ingredients
250 g
Ground Turkey
170 g
Cavatappi
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
56.5 g
Corn Kernels
2 unit(s)
Green Onion
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Cream Cheese
(Contains: Milk)
½ tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
Not included in your delivery
⅓ cup
Milk*
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, bring a large pot of salted water to a boil over high.
- Wash and dry all produce.
- To the boiling water, add cavatappi.
- Cook uncovered for 8-9 min, stirring occasionally, until tender.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain, then return to the pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high.
- Core, then cut pepper into 1/2-inch pieces.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add peppers and half the corn (use all for 4 servings). Cook for 5-6 min, stirring often, until corn is tender and peppers are tender-crisp.
- Add half the Tex-Mex paste (use all for 4 servings) and 2 tbsp (4 tbsp) water. Cook for 30 sec, until water is absorbed. Season with pepper.
- To the pan with turkey and veggies, add cream cheese, Monterey Jack, half the cheddar and 1/3 cup (2/3 cup) milk. Cook for 1-2 min, stirring occasionally, until all three types of cheese melt and sauce thickens. Season with salt and pepper.
- Remove from heat, then stir in 2 tbsp (1/4 cup) reserved pasta water. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- To the pot with cavatappi, add turkey-cheese sauce, then stir to coat.
- Divide cheesy cavatappi between bowls, then sprinkle remaining cheddar over top.
- Using a pair of kitchen shears or scissors, snip green onions over top.
If you've opted to get turkey, cook in the same way the recipe instructs you to cook chorizo.**
