Protein Boost | Fresh Gemelli Pasta with Sausage Meat, Caramelized Onions, Walnuts & Goat Cheese
Butternut Squash & Kale
Cooking time
10 minutes
Servings
2/4
Calories
910 /serving
Power up on proteins! Add sausage meat to your meal with our Protein Boost option. Some rare gems—and gemelli—are easy to come by! Like this lightning-fast dish that takes advantage of fresh pasta’s quick cooking time. It’s as simple as throwing just-tender twists into a richly textured sauce laden with already-cut veggies: morsels of butternut squash, chopped kale and pre-caramelized onions for a tug of earthy sweetness. Crumbles of bright white goat cheese and nibbly morsels of walnuts provide the soothing sustenance that the snowy season demands.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 120g Chopped kale
- 50g Caramelized onions
- 25g Chopped walnuts
- 225g Fresh gemelli
- 60g Goat cheese
- 200g Diced butternut squash
- 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, Sulphites, Walnuts, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Large pan
Total Fat
40 g
Saturated Fat
16 g
Sodium
2300 mg
Total Carb
89 g
Sugars
12 g
Protein
53 g
Fibre
9 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 3 to 6 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the squash and sauté, 3 to 5 min., until beginning to soften. Add the kale, onions, spices and S&P. Sauté, 2 to 3 min., until wilted. Add 2 tbsp butter (double for 4 portions) and ½ the reserved cooking water; bring to a boil. Reduce the heat to simmer.
Cook the sausage meat
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.
Combine the pasta
To the pan of sauce, add the pasta, sausage meat and ½ the cheese. Cook, stirring frequently, 2 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.
Plate your dish
Divide the pasta between your bowls. Garnish with the walnuts and remaining cheese. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
