Protein Boost | 10-Minute Creamy Pancetta & Goat Cheese Spaghetti Marinara
with Brussels Sprouts, Mushrooms & Basil
Cooking time
10 minutes
Servings
2/4
Calories
740 /serving
Power up on proteins! Add pancetta to your meal with our Protein Boost option. When it comes to spaghetti matches, marinara is marriage material. This version starts with the standard tomato base, and takes off from there in inventive directions. Build up the sauce with a pour of heavy cream, crumbles of tangy goat cheese and fresh basil leaves, for far-flung flavours. Meanwhile, sautéed mushrooms and Brussels sprouts add veggie bulk and beauty. With just 10 minutes of cooking time, pasta dinner is happening, presto and prego!
We will send you:
- 85g Pancetta
- 100g Shaved Brussels sprouts
- 1 Bunch of basil
- 225g Sliced mushrooms
- 170g Spaghetti
- 100ml Tomato sauce
- 60ml Heavy cream
- 30g Goat cheese
- 15ml Minced garlic
- 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
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Large high-sided pan
Total Fat
34 g
Saturated Fat
13 g
Sodium
1340 mg
Total Carb
83 g
Sugars
9 g
Protein
30 g
Fibre
8 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, 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.
Cook the pancetta
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the pancetta* and cook, stirring frequently, 2 to 3 min., until golden brown and crispy.
Combine the pasta
To the pan of sauce, add the pasta, pancetta, ½ the cheese and ½ the basil. Cook, stirring frequently, 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!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
