Protein Boost | Quick Ground Pork Cavatappi with Hidden Protein Rosée Sauce
Crunchy Celery, Carrot & Curly Leaf Salad
Cooking time
10 minutes
Servings
4
Calories
840 /serving
Power up on proteins! Add ground pork to your meal with our Protein Boost option. These crowd-pleasing plates strike a perfect balance between pasta-faction and veggie action! And the bonus for a busy household is that they’ll hit the table in a mere 10 minutes of cooking time. Curls of cavatappi are coated in a tomato-based sauce enriched with thick and creamy labneh, with a velvety finish from butter. The salad has crunch in spades, featuring celery, carrot matchsticks and curly leaf lettuce tossed in a sparkling honey-Dijon vinaigrette.
We will send you:
- 510g Canadian-raised lean ground pork
- 2 Celery stalks
- 1 Head of curly leaf lettuce
- 90ml Sweet, Savoury Honey-Dijon vinaigrette
- 340g Cavatappi pasta
- 200ml Tomato sauce
- 90ml Labneh
- 200g Matchstick carrots
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Mustard, Wheat
You will need:
Large high-sided pan
Large pot
Strainer
Oil
1 tbsp Butter
Salt & pepper (S&P)
Large pan
Total Fat
38 g
Saturated Fat
11 g
Sodium
990 mg
Total Carb
87 g
Sugars
17 g
Protein
40 g
Fibre
7 g
Preparation
Boil the pasta
Bring a large pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 8 to 10 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, in a large, high-sided pan, combine the tomato sauce, labneh and spices; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until combined; season with S&P.
Cook the pork
In a large pan, heat a generous drizzle of oil on medium-high. Add the pork*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Combine the pasta
To the pan of sauce, add the pork, pasta, ½ the reserved cooking water and 1 tbsp butter. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad
Meanwhile, thinly slice the celery crosswise on an angle. Roughly chop the lettuce. In a large bowl, combine the lettuce, celery, carrots, vinaigrette and S&P.
Plate your dish
Divide the pasta and salad between your bowls. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
