Ground Pork Conchiglie with Cremini Mushrooms
Arugula & Grana Padano Pangritata
Cooking time
20 minutes
Servings
2/4
Calories
960 /serving
Creamy, cheesy and savoury: this comforting dish is the perfect candidate for a weeknight dinner delight! The conchiglie are ready to eat in only a few minutes; we toss them with our sliced cremini mushrooms, ground pork, cream and Grana Padano. Finish with a sprinkle of pangritata, or ‘the poor man’s Parmesan,’ by combining the remaining cheese and panko. Nothing left to do but enjoy!
We will send you:
- 285g Ground pork
- 1 Bunch of parsley
- 60g Baby arugula (or baby spinach)
- 15ml Minced garlic
- 50g Diced onions
- 225g Cremini mushrooms
- 225g Fresh conchiglie pasta
- 19g Panko
- 90ml Heavy cream
- 25g Grana Padano
- 10g Ground pork conchiglie spice blend (salt, black pepper, garlic, onion, fennel seeds, herbs, paprika, sunflower oil, parsley)
Contains: Egg, Gluten, Milk, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Olive oil
Oil
Salt & pepper
Total Fat
50 g
Saturated Fat
20 g
Sodium
810 mg
Total Carb
82 g
Sugars
6 g
Protein
51 g
Fibre
5 g
Preparation
Cook the pork
Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium-high. Add the garlic and onions. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ground pork* and season with ½ the spice blend and S&P. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, until browned and cooked through. Transfer the cooked pork to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
Cook the pasta
While the pork cooks, add the pasta to the pot of boiling water. Cook, 4 to 6 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup of the cooking water (double for 4 portions), drain thoroughly and drizzle with olive oil to prevent sticking.
Cook the mushrooms
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the mushrooms and cook, scraping up the browned bits (or fond) from the bottom of the pan, 2 to 4 minutes, until lightly browned and softened; season with the remaining spice blend and S&P.
Make the sauce & serve
Roughly chop the parsley leaves and stems. To the pan of mushrooms, add the pasta, pork, cream, reserved cooking water, ½ the Grana Padano, ½ the arugula and ½ the parsley. Cook, stirring frequently, 1 to 2 minutes, until the sauce has thickened and the pasta is well coated; season with S&P. Divide the finished pasta between your plates. Garnish with the panko, remaining Grana Padano, arugula and parsley and a drizzle of olive oil. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
