Two-Cheese Creamy Mushroom Fusilli
with Roasted Broccoli
Cooking time
25 minutes
Servings
4
Calories
590 /serving
The destination is a super-satisfying pasta supper. The path to get there is a little different, because the fusilli conveniently cooks in the same pan as the mushroom sauce. With ricotta, cream and Grana Padano, it achieves peak irresistibility for the whole family.
We will send you:
- 2 Heads of broccoli
- 225g Mushrooms
- 30g Minced roasted garlic
- 340g Fusilli
- 120ml Heavy cream
- 60g Ricotta
- 50g Grana Padano (contains rennet)
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Large high-sided pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Total Fat
22 g
Saturated Fat
11 g
Sodium
350 mg
Total Carb
82 g
Sugars
7 g
Protein
22 g
Fibre
7 g
Preparation
Roast the broccoli
- Preheat the oven to 450°F.
- Cut the broccoli head into bite-size florets.
- On a lined sheet pan, toss with a drizzle of oil, the spices and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
- Sprinkle with ½ the Grana Padano.
Mise en place
- Meanwhile, in a small pot (or kettle), bring 4 cups water and a big pinch of S&P to a boil.
- Thinly slice the mushrooms.
Sauté the mushrooms
- Heat a large, dry high-sided pan on medium-high.
- Add the mushrooms and sauté, 3 to 4 min., until softened; season with S&P.
Cook & combine the pasta
- To the pan of mushrooms, add the boiling water and pasta; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 10 to 12 min., until the pasta is al dente and most of the liquid has been absorbed.
- If the pasta seems dry, gradually add ¼ cup water at a time.
- Add the cream, ricotta, garlic and S&P. Simmer, 1 to 2 min., until combined and creamy.
Plate your dish
- Divide the pasta and broccoli between your plates.
- Garnish with the remaining Grana Padano. Bon appétit!
