Fresh Pappardelle with Bison & Oyster Mushroom Ragu
Balsamic-Dressed Cherry Tomato Salad
Cooking time
20 minutes
Servings
2/4
Calories
1050 /serving
Is there a rule that says the wider the noodle the tastier the dish? Because there should be. Pappardelle is ideally suited to picking up flavoursome browned morsels of lean and clean ground bison meat. It mingles with sautéed oyster mushrooms in a hearty, creamy ragu sauce (yup, go ahead pour in some heavy cream). Plus, it’s a blast to twirl! Dish out the pasta with a high-contrast salad brought to life with our thick, tangy balsamic vinaigrette.
We will send you:
- 250g Canadian-raised lean ground bison
- 140g Multicoloured cherry tomatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 115g Oyster mushrooms
- 2 Garlic cloves
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 225g Fresh pappardelle
- 12g Chicken demi-glace
- 45ml Heavy cream
- 25g Grana Padano (contains rennet)
- 9g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
61 g
Saturated Fat
23 g
Sodium
1150 mg
Total Carb
81 g
Sugars
7 g
Protein
47 g
Fibre
7 g
Preparation
Sauté the mushrooms
Bring a medium pot of salted water to a boil. Tear the mushrooms into 1-inch pieces. Mince the garlic. In a large, high-sided pan, heat a generous drizzle of oil on medium-high. Add ⅓ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the mushrooms and sauté, 3 to 4 min., until nicely browned; season with S&P. Transfer to a plate and reserve the pan.
Make the bison ragu
In the same pan, heat a drizzle of oil on medium high. Add ½ the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the bison*; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the demi-glace, cream and ¼ cup water (double for 4 portions). Cook, stirring frequently, 3 to 4 min., until slightly reduced.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water, separating the strands as you add them; stir gently. Boil, stirring occasionally, 2 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Combine the pasta
To the pan of bison ragu, add the pasta, mushrooms, ½ the cheese, 1 tbsp butter (double for 4 portions) and ½ the reserved cooking water. Cook, stirring frequently 1 to 3 min., until combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad
Meanwhile, halve the tomatoes. In a large bowl, combine the tomatoes, vinaigrette, remaining garlic, ½ the remaining cheese and S&P. Add the baby greens; toss gently.
Plate your dish
Divide the pasta between your bowls. Garnish with the remaining cheese. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
