Creamy Goat Cheese Spaghetti Marinara
with Brussels Sprouts, Mushrooms & Basil
Cooking time
15 minutes
Servings
2/4
Calories
620 /serving
When it comes to spaghetti matches, marinara is marriage material. We’re building up the tomato sauce with cream, crumbles of tangy goat cheese and fresh basil, for bold flavours. Meanwhile, sautéed mushrooms and Brussels sprouts add veggie bulk and beauty. In 10 minutes, presto and prego!
We will send you:
- 15ml Minced garlic
- 14g Basil
- 225g Sliced mushrooms
- 200g Brussels sprouts
- 100ml Tomato sauce
- 170g Spaghetti
- 60ml Heavy cream
- 30g Goat cheese
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Large pot (non-stick if possible)
Total Fat
23 g
Saturated Fat
10 g
Sodium
740 mg
Total Carb
89 g
Sugars
11 g
Protein
22 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, 7 to 9 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Sauté the vegetables
- Meanwhile, halve the Brussels sprouts lengthwise; thinly slice crosswise.
- In a large pan (non-stick if possible), heat a generous drizzle of oil on medium-high.
- Add the garlic, mushrooms and Brussels sprouts.
- Sauté, 3 to 4 min., until nicely browned; season with ½ the spices and S&P.
Make the sauce
- Pick the basil leaves off the stems; tear the leaves.
- To the pan of vegetables, add the tomato sauce, cream, 3 tbsp water (double for 4 portions) and the remaining spices.
- Cook, stirring constantly, 1 to 2 min., until simmering.
Combine the pasta
- To the pan of sauce, add the pasta, ½ the cheese and ½ the basil.
- Cook, stirring often, 1 to 2 min., until coated and combined; season with S&P.
- If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the remaining cheese and basil. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
