Creamy Fresh Trofie Pasta
with Mushrooms, Walnuts & Greens
Cooking time
10 minutes
Servings
2/4
Calories
810 /serving
Win the trofie for fastest pasta! Twirled and pointy-tipped, fresh trofie traps the creamy, cheese-based sauce in its al dente twists. Sautéed mushrooms and greens turn up the texture to tempting. Fling on crunchy chopped walnuts and grated Grana Padano for il finale.
We will send you:
- 225g Sliced mushrooms
- 15ml Minced garlic
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 50g Sliced red onions
- 30ml Vegetable demi-glace
- 225g Fresh trofie
- 25g Chopped walnuts
- 25g Grana Padano (contains rennet)
- 60ml Heavy cream
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Eggs • Milk • Mustard • Walnuts • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
47 g
Saturated Fat
5 g
Sodium
1120 mg
Total Carb
84 g
Sugars
12 g
Protein
20 g
Fibre
21 g
Preparation
Sauté the mushrooms
- 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 mushrooms, garlic and onions. Sauté, 4 to 6 min., until nicely browned; season with ⅔ of the spices and S&P.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 4 to 6 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
- Meanwhile, to the pan, add the spinach and sauté, 2 to 3 min., until wilted.
- Add the cream, demi-glace, ½ the cheese and S&P.
- Cook, stirring often, 1 to 2 min., until slightly reduced.
Combine the pasta
- To the pan, add the pasta, ½ the reserved cooking water and the remaining spices; toss well.
- 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 plates.
- Garnish with the walnuts and remaining cheese. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
