Fresh Pappardelle with Creamy Bison Ragu
Oyster Mushrooms & Parmigiano Reggiano
Cooking time
20 minutes
Servings
2/4
Calories
1030 /serving
Is there a rule that says the wider the noodle the tastier the dish? Pappardelle is ideally suited to picking up flavoursome morsels of lean and clean ground bison meat. It mingles with sautéed oyster mushrooms in a creamy ragu. Dish out the pasta with a high-contrast salad.
We will send you:
- 250g Canadian-raised lean ground bison
- 140g Multicoloured cherry tomatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 115g Oyster mushrooms
- 2 Garlic cloves
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 225g Fresh pappardelle
- 12g Beef demi-glace
- 45ml Heavy cream
- 25g Parmigiano Reggiano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
59 g
Saturated Fat
22 g
Sodium
1200 mg
Total Carb
82 g
Sugars
8 g
Protein
47 g
Fibre
7 g
Preparation
Sauté the mushrooms
Bring a medium pot of salted water to a boil. Tear the mushrooms into 1-inch pieces. Mince the garlic. In a large, high-sided pan, heat a generous drizzle of oil on medium-high. Add ⅓ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the mushrooms and sauté, 3 to 4 min., until nicely browned; season with S&P. Transfer to a plate and reserve the pan.
Make the bison ragu
In the same pan, heat a drizzle of oil on medium-high. Add ½ the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the bison*; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the demi-glace, cream and ¼ cup water (double for 4 portions). Cook, stirring often, 3 to 4 min., until slightly reduced.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water, separating the strands as you add them; stir gently. Boil, stirring occasionally, 2 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Combine the pasta
To the pan, add the pasta, mushrooms, ½ the cheese, 1 tbsp butter (double for 4 portions) and ½ the reserved cooking water. Cook, stirring often 1 to 3 min., until combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad
Meanwhile, halve the tomatoes. In a large bowl, combine the tomatoes, vinaigrette, remaining garlic, ½ the remaining cheese and S&P. Add the baby greens.
Plate your dish
Divide the pasta between your bowls. Garnish with the remaining cheese. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
