Protein Swap | Swedish-Inspired Impossible™ Beef Sauté
with Buttered Egg Noodles & Brussels Sprouts
Cooking time
15 minutes
Servings
2/4
Calories
820 /serving
Sit down to a Swedish supper, streamlined for the utmost simplicity. Don’t bother with meatballs: Impossible™ beef is the basis for a creamy sauce spiced with allspice and nutmeg. It embraces egg noodles boiled with quartered Brussels sprouts, rich with butter and chopped parsley.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 14g Parsley
- 400g Brussels sprouts
- 140g Egg noodles
- 60ml Heavy cream
- 8.5g Scandinavian Styles spices (enriched wheat flour, onion, garlic, salt, allspice, nutmeg)
Contains: Eggs • Milk • Soy • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
41 g
Saturated Fat
21 g
Sodium
830 mg
Total Carb
81 g
Sugars
8 g
Protein
39 g
Fibre
16 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Chop the parsley leaves and stems.
- Quarter the Brussels sprouts lengthwise.
Boil the noodles & Brussels sprouts
- Add the noodles and Brussels sprouts to the pot of boiling water; stir gently to separate.
- Boil, 4 to 6 min., until al dente.
- Drain and return to the pot.
- Add 2 tbsp butter (double for 4 portions), ⅔ of the parsley and S&P; toss well.
Cook the pork
- Meanwhile, in a medium pan, heat a generous drizzle of oil on medium-high.
- Add the pork*; season with ⅓ of the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Make the sauce & coat the pork
- To the pan, add the remaining spices and cook, stirring constantly, 1 to 2 min., until combined.
- Add the cream, ¼ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until combined and thickened.
Plate your dish
- Divide the pasta and Brussels sprouts between your plates.
- Top with the pork and sauce.
- Garnish with the remaining parsley. Bon appétit!
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