One Pot Beef and Mushroom Pasta
with Parmesan CheeseCalories
:
990 kcalProtein
:
46g proteinTotal
:
25 minutesDifficulty
:
EasyOne Pot
Allergens:
- Mustard
- Milk
- Wheat
- Sesame
- Wheat
- Sulphites
- Mustard
- Soy
- Gluten
- Crustaceans
- Milk
- Tree nuts
- Egg
- Fish
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Ground Beef
113 g
Mushrooms
2 unit(s)
Beef Broth Concentrate
1 tbsp
Worcestershire Sauce
(May be present: Sesame, Wheat, Sulphites, Mustard, Soy, Gluten, Crustaceans, Milk, Tree nuts, Egg, Fish)
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Sesame, Wheat, Sulphites, Soy, Gluten, Crustaceans, Milk, Egg, Fish)
1 unit(s)
Cream Cheese
(Contains: Milk)
170 g
Fusilli
(Contains: Wheat)
2 unit(s)
Garlic, cloves
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Yellow Onion
120 g
Cream Sauce Base
(Contains: Milk)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
½ tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories990 kcal
Fat53 g
Saturated Fat26 g
Carbohydrate86 g
Sugar12 g
Dietary Fiber6 g
Protein46 g
Cholesterol165 mg
Sodium1660 mg
Trans Fat1.5 g
Potassium950 mg
Calcium250 mg
Iron5.5 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
•Measuring Spoons
•Medium Bowl
•Measuring Cups
Cooking Steps
1
- Wash and dry all produce.
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Peel, then cut onions into 1/2-inch slices.
2
- Heat a large pot over medium-high. When hot, add 1 tbsp (2 tbsp) oil, beef, onions and garlic. Season with salt and pepper. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
3
- To the pot, add mushrooms and 1 tbsp (2 tbsp) butter. Cook for 5-6 min, until softened.
- To a medium bowl (large bowl for 4p), add beef broth concentrate, cream sauce base, dijon, worcestershire and 2 1/2 cups (4 1/2 cups) water. Whisk to combine.
4
- Add liquid from step 3 and fusilli. Bring to a boil over high.
- Once boiling, reduce heat to medium.
- Simmer uncovered, stirring often to prevent sticking to the pot, until fussili is tender, 14-16 min. (TIP: If fussili sticks too much, add more water, 1/4 cup at a time. Scrape up any pieces stuck to the bottom of the pot.)
- Roughly chop parsley.
5
- Add cream cheese to the pot with fussili. Season with salt and pepper to taste, then stir until cheese melts.
- Divide between bowls.
- Sprinkle parmesan and parsley over top.
