Protein Swap | Pork Sausage Meat Pesto Rosso Fusilli
with Butternut Squash & Walnuts
Cooking time
20 minutes
Servings
4
Calories
670 /serving
There’s more than meets the eye in this pasta dish. It's packed with all sorts of comforts from browned sausage meat and fusilli spirals. But there's also added wholesomeness from diced fresh tomatoes and subtly crunchy walnuts, blended into red pesto sauce.
We will send you:
- 600g Canadian-raised mild Italian pork sausage meat
- 3 Garlic cloves
- 300g Diced butternut squash
- 2 Tomatoes
- 60ml Sun-dried tomato pesto
- 60ml Vegetable demi-glace
- 25g Chopped walnuts
- 340g Fusilli
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Cashews • Milk • Sulphites • Walnuts • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
20 g
Saturated Fat
4 g
Sodium
1670 mg
Total Carb
86 g
Sugars
12 g
Protein
40 g
Fibre
6 g
Preparation
Boil the pasta
- Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, small-dice the tomatoes.
- Roughly chop the garlic.
Start the sauce
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the squash and sauté, 3 to 4 min., until beginning to soften.
- Add the garlic and walnuts. Sauté, 30 sec. to 1 min., until fragrant.
- Add the beef; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 5 min., until beginning to brown.
Finish the sauce & combine the pasta
- To the pan, add the tomatoes, pesto, demi-glace, ½ the reserved cooking water and S&P.
- Cook, covered, stirring occasionally, 4 to 6 min., until the beef* is cooked through and the squash has softened.
- Add the pasta and cook, stirring often, 2 to 3 min., until the sauce slightly thickens.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency; season with S&P.
Plate your dish
Divide the pasta between your bowls. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
