Protein Boost | Creamy Goat Cheese & Chorizo Spaghetti Marinara
with Sautéed Mushrooms & Brussels Sprouts
Cooking time
10 minutes
Servings
2/4
Calories
850 /serving
Power up on proteins! Add chorizo to your meal with our Protein Boost option. When it comes to spaghetti matches, marinara is marriage material. Build up the tomato base with a pour of heavy cream, crumbles of tangy goat cheese, chorizo and fresh basil leaves for different spin. Sautéed mushrooms and Brussels sprouts add veggie bulk and beauty.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 100g Shaved Brussels sprouts
- 1 Bunch of basil
- 225g Sliced mushrooms
- 170g Spaghetti
- 100ml Tomato sauce
- 60ml Heavy cream
- 30g Goat cheese
- 15ml Minced garlic
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
41 g
Saturated Fat
16 g
Sodium
1010 mg
Total Carb
84 g
Sugars
9 g
Protein
41 g
Fibre
8 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 7 to 9 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the chorizo & vegetables
Meanwhile, in a large pan (non-stick if possible), heat a generous drizzle of oil on medium-high. Add the chorizo*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the garlic, mushrooms and Brussels sprouts. Cook, stirring often, 3 to 4 min., until nicely browned; season with ½ the spices and S&P.
Make the sauce
Pick the basil leaves off the stems; tear the leaves. To the pan of chorizo and vegetables, add the tomato sauce, cream, 3 tbsp water (double for 4 portions) and the remaining spices. Cook, stirring often, 1 to 2 min., until simmering.
Combine the pasta
To the pan of sauce, add the pasta, ½ the cheese and ½ the basil. Cook, stirring often, 1 to 2 min., until coated and combined; season with S&P. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Garnish with the remaining cheese and basil. Bon appétit!
Plant Based For Beginners
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
