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Cheeseburger Pasta

Cheeseburger Pasta

with Parmesan Zucchini Rounds

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We've deconstructed the cheeseburger and turned it into a pasta for the whole crew! It's made even better with a side of Parmesan crusted zucchini rounds. These will be your new favourite way to sneak more veggies onto your plate!

Tags:QuickEasy Clean-upFamily Friendly
Allergens:Wheat/BléMilk/LaitMustard/Moutarde

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

170 g

Cavatappi

(ContainsWheat/Blé)

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

Garlic Puree

2 tbsp

Ketchup

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

1 unit

Beef Broth Concentrate

400 g

Zucchini

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

7 g

Chives

113 g

Yellow Onion

Not included in your delivery

¾ tsp

Salt*

½ tsp

Pepper*

1.5 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories980 kcal
Fat48 g
Saturated Fat19 g
Carbohydrate86 g
Sugar14 g
Dietary Fiber8 g
Protein52 g
Cholesterol120 mg
Sodium1370 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut zucchini into 1/2-inch rounds. Thinly slice chives. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).

2

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until onions soften, 2-3 min. Add garlic puree and beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

3

Add cavatappi, broth concentrate, 1/2 tsp salt and 2 cups water (dbl both for 4 ppl) to the pot with the beef. Bring to a boil over high heat. Once boiling, reduce heat to medium and cook, stirring often, until pasta is tender and most of the water has been absorbed, 12-15 min.

4

While the pasta cooks, add zucchini and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange the zucchini in a single layer, then sprinkle with Parmesan. Roast, in the middle of the oven, until tender-crisp, 10-12 min.

5

Add ketchup, sour cream, Dijon and cheddar cheese to the pot with the pasta. Season with salt and pepper. Stir until cheese melts.

6

Divide pasta between plates, then sprinkle chives over top. Serve zucchini rounds alongside.