Protein Swap | Creamy Tomato Butter Beef Pasta
with Capelli D'Angelo
Cooking time
15 minutes
Servings
2/4
Calories
1030 /serving
Want to get warm and cozy? We’ll take you there in 15 minutes! Our ground beef brings built-in flavour to the table. It’s tumbled with cherry tomatoes, wilted greens and delicate strands of angel hair pasta, in a buttery, creamy sauce.
We will send you:
- 250g Canadian-raised lean ground beef
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 140g Cherry tomatoes
- 50g Diced onions
- 30ml Tomato paste
- 225g Angel hair pasta
- 90ml Heavy cream
Contains: Milk • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
54 g
Saturated Fat
25 g
Sodium
250 mg
Total Carb
99 g
Sugars
8 g
Protein
42 g
Fibre
8 g
Preparation
Boil the pasta & wilt the spinach
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 5 to 6 min., until al dente.
- Place the spinach in a strainer.
- 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.
Cook the sausage meat & tomatoes
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the sausage meat*, onions and tomatoes.
- Cook, breaking up the meat, 4 to 6 min., until golden brown and cooked through.
Make the sauce
- To the pan, add the garlic and tomato paste.
- Cook, stirring often, 30 sec. to 1 min., until fragrant and dark red.
- Add the cream, 2 tbsp butter (double for 4 portions), ½ the reserved cooking water and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 2 to 3 min., until beginning to thicken.
Combine the pasta
- To the pan, add the pasta and spinach.
- Cook, stirring often, 1 to 2 min., until combined and warmed through; 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 betwen your plates. Bon appétit!
Feast easy. Celebrate happy.
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
