Protein Boost | Creamy Pork Sausage, Mushroom & Mozzarella Skillet Mafalda
Curly Leaf Salad with Maple-Dijon Vinaigrette
Cooking time
30 minutes
Servings
4
Calories
970 /serving
Power up on proteins! Add sausage meat to your meal with our Protein Boost option. Cheese and mushrooms go together like a horse and carriage—and in this recipe, they take the kids straight where they want to be. For peak pasta irresistibility, you’ll use cream and mozzarella (a favourite among melting cheeses). Sautéed mushrooms enhance the texture of the long squiggles of mafalda that make their way through the gooey goodness. Dressed with our maple-Dijon vinaigrette, a curly leaf lettuce and radish side salad delivers breezy freshness.
We will send you:
- 500g Canadian-raised mild Italian pork sausage meat
- 3 Garlic cloves
- 1 Head of curly leaf lettuce
- 225g Mushrooms
- 340g Mafalda
- 45ml Maple-Dijon vinaigrette
- 180ml Heavy cream
- 120g Grated mozzarella
- 100g Radishes
- 20g Lemony Thicket blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil, enriched wheat flour)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Large high-sided oven-safe pan
2 tbsp Butter
Salt & pepper (S&P)
Whisk
Large pan
Total Fat
56 g
Saturated Fat
26 g
Sodium
1540 mg
Total Carb
77 g
Sugars
5 g
Protein
41 g
Fibre
5 g
Preparation
Mise en place
Thinly slice the radishes and mushrooms. Roughly chop the lettuce. Mince the garlic.
Sauté the mushrooms
In a large, high-sided, oven-safe pan, heat 2 tbsp butter on medium-high. Add the mushrooms and sauté, 10 to 12 min., until nicely browned. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant; season with S&P. Transfer to a plate and reserve the pan.
Start the pasta
Heat the same pan on medium. Whisk the cream, 3 ¾ cups water, the spices, remaining garlic and S&P. Add the pasta; bring to a boil. Reduce the heat to simmer, cover and cook, stirring occasionally, 12 to 14 min., until the pasta is al dente and the sauce has thickened.
Cook the sausage meat
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the sausage meat* and cook, breaking up the meat, 6 to 8 min., until golden brown and cooked through.
Finish the pasta
Preheat the oven to broil. To the pan of pasta, add the sausage meat and ¾ of the mushrooms; stir well. Top with the remaining mushrooms and the cheese. Transfer to the oven and broil, 2 to 3 min., until golden brown.
Make the salad & serve
In a large bowl, combine the lettuce, radishes, vinaigrette and S&P. Divide the pasta and salad between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
