Creamy Orecchiette
with Brussels Sprouts, Bacon, and Mixed Mushrooms
Orecchiette (meaning “little ears” in Italian) is one of our favourite pasta shapes because of its ability to hold in delicious sauces. In this dish, pancetta, mixed mushrooms, and shredded Brussels sprouts are tossed into a light, creamy sauce flavoured with Parmesan, garlic, and woodsy herbs.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
227 g
Choux de Bruxelles
100 g
Bacon doublement fumé
113 g
Mélange de champignons sauvages
1 pièce(s)
Concentré de bouillon de poulet
170 g
Orecchiettes
(Contient Gluten)
2 gousse(s)
Ail
7 g
Thym
7 g
Sauge
1 pièce(s)
Citron
¼ boîte(s)
Parmesan, râpé grossièrement
(Contient Lait)
Pas inclus dans votre livraison
pièce(s)
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Informations nutritionnelles
Instructions
Prep: Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate the garlic. Strip 2 tsp thyme leaves (double for 4 people) from the stem. Finely chop 1 tsp sage (double for 4 people.) Zest, then juice the lemon. Remove any stems from the mushrooms, then thinly slice. Chop the bacon into 1/2-inch cubes.
Cook the pasta: Add the pasta to the boiling water and cook for 8-10 min, until al dente. Drain, reserving 1/3 cup pasta water (double for 4 people).
Cook the bacon: Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then bacon. Cook, stirring o en, until golden brown and crispy, 4-5 min. Transfer to a plate.
Add the mushrooms and brussels sprouts to the same pan and cook, stirring o en, until golden brown, for 4-5 min. Transfer to the same plate with the bacon.
Make the sauce: Add the garlic, sage, and thyme to the pan and cook for 30 sec, until fragrant. Add the broth concentrate, lemon juice (to taste) and reserved pasta water to the pan. Bring to a simmer for 2-3 min, until slightly thickened.
Add the drained pasta, lemon zest, bacon, brussels sprouts, mushroom and half the Parmesan into the sauce. Stir to coat.
Finish and serve: Divide the pasta into bowls. Sprinkle with the remaining Parmesan cheese on top and enjoy!