Protein Swap | Meaty Ground Beef Fettuccine
with Shaved Parmesan
Cooking time
15 minutes
Servings
2/4
Calories
1080 /serving
We’re wrapping a ribbon round pasta night. This quickie but goodie puts the spotlight on generous servings of fettuccine. It nestles up with tender green beans (boiled in the same pot) and ground beef sauced with sun-dried tomato pesto.
We will send you:
- 250g Canadian-raised lean ground beef
- 60ml Sun-dried tomato pesto
- 200g Green beans (or string peas)
- 15ml Minced garlic
- 225g Fettuccine
- 30ml Vegetable demi-glace
- 25g Shaved Parmesan (contains rennet)
- 12g Meat & Greet spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, oregano, cellulose, thyme)
Contains: Cashews • Milk • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
55 g
Saturated Fat
20 g
Sodium
1380 mg
Total Carb
102 g
Sugars
9 g
Protein
46 g
Fibre
7 g
Preparation
Boil the pasta & green beans
- Bring a medium pot of salted water to a boil.
- Remove the stem ends of the green beans; cut crosswise into thirds.
- Add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- In the last 3 min., add the green beans.
- Reserving** ½ cup cooking water** (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the sausage meat
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the garlic and sausage meat*; season with the spices.
- Cook, breaking up the meat, 4 to 6 min., until golden brown and cooked through.
Combine the pasta
- To the pan, add the demi-glace, pesto, pasta and green beans, ½ the reserved cooking water,** 2 tbsp butter** (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until the pasta is coated and combined.
- 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 cheese. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
