Protein Upgrade | Fresh Torchiette with Creamy Tuscan ORGANIC Beef Sauce
Lacinato Kale & Shimeji Mushrooms
Cooking time
15 minutes
Servings
2/4
Calories
910 /serving
This premium pasta night gets its rizz from two kinds of premium produce: dark leaves of lacinato kale and button-cute shimeji mushrooms. They’re folded into a cream-based sauce, along with a generous helping of ground beef—certified organic, so it’s better for you and the environment—browned to tenderness. Once tossed with fresh torchiette, it’s a wrap in 15 minutes.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 15ml Minced garlic
- ½ Bunches of lacinato kale
- 150g Shimeji mushrooms
- 225g Fresh torchiette
- 30ml Vegetable demi-glace
- 45ml Heavy cream
Contains: Eggs, Milk, Wheat
You will need:
Oil
Medium pot
Strainer
Salt & pepper (S&P)
Large pan
Total Fat
44 g
Saturated Fat
16 g
Sodium
240 mg
Total Carb
79 g
Sugars
5 g
Protein
53 g
Fibre
6 g
Preparation
Start the beef
Bring a medium pot of salted water to a boil. In a large pan, heat a generous drizzle of oil on medium-high. Add the beef and garlic. Cook, breaking up the meat, 2 to 3 min., until browned and partially cooked.
Mise en place
Meanwhile, remove the kale leaves from the stems; roughly chop the leaves. Remove the bottom of the mushrooms; separate the mushrooms.
Cook the vegetables & finish the beef
To the pan of beef, add the mushrooms. Cook, stirring often, 2 to 3 min., until beginning to soften. Add the kale and cook, partially covered, 3 to 4 min., until the vegetables have softened and the beef* is cooked through; season with S&P.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 5 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 & combine the pasta
To the pan of beef and vegetables, add the pasta, cream, demi-glace and ½ the reserved cooking water. Cook, stirring occasionally, 1 to 2 min., until coated and combined. 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. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
