Creamy Truffle Penne with Beef
plus Onion & Peas
Thanks to a few delicious tricks of the trade, you’ll have this luxurious and comforting creamy truffle pasta on the table in a quick 25 minutes! The first shortcut is our cream sauce base which you’ll combine with sautéed onion to start this savory, velvety sauce. Add garlicky browned ground beef, sweet peas, and tender penne to the mix, and for the final trick, sprinkle on a generous dose of truffle zest, which elevates this humble pasta to the next level with its distinctive bold, earthy flavor.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
6 ounce
Penne Pasta
(Contains Wheat)
10 ounce
Ground Beef
1 teaspoon
Garlic Powder
4 ounce
Cream Sauce Base
(Contains Milk)
4 ounce
Peas
2 g
Truffle Zest
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and slice onion into ¼-inch-thick wedges.
• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add beef*, half the garlic powder (all for 4 servings), a big pinch of salt, and pepper. • Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat another drizzle of oil in same pan over medium-high heat. Add onion and cook, stirring occasionally, until fragrant and softened, 3-5 minutes. • Reduce heat to low, then add cream sauce base, peas, 1⁄3 cup reserved pasta cooking water (2⁄3 cup for 4 servings), ½ tsp truffle zest (1 tsp for 4), and pepper. Bring to a simmer, then cook, stirring, until thickened, 1-2 minutes. TIP: If pasta hasn't finished cooking yet, ladle pasta cooking water straight from the pot.
• Add beef and drained penne to pan with sauce (if pan is too small, carefully transfer everything to empty pot used for pasta); toss until combined. If needed, add more reserved pasta cooking water a splash at a time until everything is thoroughly coated in a creamy sauce. • Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted; taste and season with salt and pepper.
• Divide pasta between shallow bowls. Sprinkle with a pinch of truffle zest and serve. TIP: Save any remaining truffle zest for another use!
Ground Beef is fully cooked when internal temperature reaches 160°.
