Protein Boost | 10-Minute Pancetta & Fresh Trofie Pasta
with Creamy Mushrooms, Walnuts & Greens
Cooking time
10 minutes
Servings
2/4
Calories
790 /serving
Power up on proteins! Add a meat to your meal with our Protein Boost option. Want to win the trofie for fastest pasta? Keep it effortless and timeless, with Italian-themed touches. Twirled and pointy-tipped, fresh trofie traps the cream- and cheese-based sauce in its al dente twists, with a splash of demi-glace, a dusting of zesty herbs and crispy cubes of pancetta. Meanwhile, wilted leafy greens and tender mushrooms, sautéed with garlic and onions, turn the texture up to tempting. Fling on crunchy chopped walnuts and grated Grana Padano for il finale.
We will send you:
- 85g Pancetta
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 50g Sliced red onions
- 225g Sliced mushrooms
- 25g Chopped walnuts
- 225g Fresh trofie
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 25g Grana Padano (contains rennet)
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Walnuts, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Large high-sided pan
Total Fat
39 g
Saturated Fat
14 g
Sodium
1520 mg
Total Carb
77 g
Sugars
5 g
Protein
35 g
Fibre
7 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.
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. Transfer to a paper towel-lined plate.
Make the sauce
Meanwhile, to the pan of mushrooms, add the spinach. Sauté, 2 to 3 min., until wilted. Add the cream, demi-glace, ½ the cheese and S&P. Cook, stirring frequently, 1 to 2 min., until slightly reduced.
Combine the pasta
To the pan of sauce, add the pancetta, 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!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
