Protein Boost | Party Dip Sausage Pasta Bake
with Artichokes, Leafy Greens & Cream Cheese
Cooking time
20 minutes
Servings
2/4
Calories
1080 /serving
Power up on proteins! Add sausage meat to your meal with our Protein Boost option. How about repositioning a popular party food as a stellar pasta supper? We all love a good spinach and artichoke dip (in fact, we strategically stand near it at a get-together). The sauce is built on cream cheese, garlic and Grana Padano, loosened with heavy cream and butter. Into that go marinated artichokes along with leafy greens, conveniently wilted from draining the just-boiled fusilli over top. Top with panko and cheese for a baked-to-golden moment.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 3 Garlic cloves
- 30g Panko
- 170ml Marinated artichokes (jar)
- 225g Fusilli
- 60ml Heavy cream
- 30g Cream cheese
- 25g Grana Padano (contains rennet)
- 120g Baby greens (baby spinach or kale)
- 5g Superior Steak Spice (dehydrated vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, black pepper)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Strainer
Whisk
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Large high-sided oven-safe pan
Total Fat
50 g
Saturated Fat
23 g
Sodium
2010 mg
Total Carb
112 g
Sugars
8 g
Protein
50 g
Fibre
7 g
Preparation
Boil the pasta & wilt the spinach
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Place the spinach in a strainer. Add the pasta to the pot of boiling water; stir gently to separate. Boil, 10 to 12 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain the pasta over the spinach and toss with a drizzle of oil to prevent sticking.
Toast the panko & cook the sausage meat
Meanwhile, in a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high. Add the panko and toast, stirring frequently, 1 to 2 min., until golden brown. Transfer to a small bowl and season with S&P. In the same 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. Transfer to a bowl and reserve the pan.
Start the sauce
Mince the garlic. In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the cream cheese, cream, spices, ½ the reserved cooking water and S&P; whisk until smooth. Bring to a boil, then reduce the heat to simmer.
Finish the sauce & combine the pasta
Drain the artichokes and pat dry with paper towel; halve lengthwise. To the pan of sauce, add the pasta and spinach, the sausage meat, artichokes, ½ the Grana Padano and 2 tbsp butter (double for 4 portions); stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Top with the panko and remaining Grana Padano.
Bake the pasta
Transfer the pasta to the oven and bake, 5 to 7 min., until golden brown.
Plate your dish
Divide the pasta between your bowls. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
