Pork & Mushroom Cavatappi Stroganoff
Enjoy an abundant 3-course meal with a main, sides, and appetizers
Calories
:
1150 kcalProtein
:
41g proteinTotal
:
40 minutesDifficulty
:
MediumAllergens:
- Milk
- Wheat
Ground pork and mushrooms are simmered in a rich, creamy stroganoff sauce that coats every twist of cavatappi. Served alongside smoky paprika-roasted carrots with fresh dill and a crisp green salad, this hearty spread delivers a generous, comforting meal with satisfying sides.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Carrot
6 ounce
Cavatappi Pasta
(Contains: Wheat)
8 ounce
Button Mushrooms
4 ounce
Cream Sauce Base
(Contains: Milk)
1.5 ounce
Italian Dressing
(Contains: Milk)
4 ounce
Mixed Greens
1 teaspoon
Smoked Paprika
10 ounce
Ground Pork
2 unit
Scallions
1 tablespoon
Flour
(Contains: Wheat)
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
per serving
Calories1150 kcal
Fat67 g
Saturated Fat26 g
Carbohydrate94 g
Sugar18 g
Dietary Fiber10 g
Protein41 g
Cholesterol205 mg
Sodium740 mg
Trans Fat0.5 g
Potassium1680 mg
Calcium200 mg
Iron4.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet
•Large Bowl
•Large Pan
•Large Pot
•Peeler
•Strainer
Cooking Steps
1
- Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
- Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.
- Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
- Reserve 1 cup pasta cooking water, then drain.
2
- While pasta cooks, toss carrots on a baking sheet with a large drizzle of oil, paprika, salt, and pepper. TIP: For easier cleanup, line baking sheet with aluminum foil first.
- Roast on middle rack until browned and tender, 20-25 minutes.
3
- Meanwhile, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Pick and roughly chop fronds from dill.
4
- Heat a large drizzle of oil in a large pan (large pot for 4 servings) over medium-high heat. Add mushrooms, scallion whites, a big pinch of salt, and pepper; cook, stirring occasionally, until beginning to brown and soften, 3-5 minutes.
- Add pork*, salt, and pepper; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
- Sprinkle flour over pork mixture; stir to combine. Cook, stirring constantly, 30 seconds more.
5
- To same pan, gradually stir in ½ cup reserved pasta cooking water (¾ cup for 4 servings) and cream sauce base. Bring to a simmer, then cook for about 1 minute.
- Stir in drained cavatappi, sour cream, and 1 TBSP butter (2 TBSP for 4) until everything is combined and evenly coated. Turn off heat; taste and season with more salt or pepper if desired. TIP: If pasta seems dry, stir in more reserved pasta cooking water a splash at a time until desired consistency is reached. If you’ve run out of pasta cooking water, just use fresh water!
6
- In a large bowl, toss mixed greens with as much dressing as you like, a pinch of salt, and pepper.
7
- Toss roasted carrots with dill; transfer to a serving dish.
- Divide stroganoff between plates and garnish with scallion greens. Serve with dill carrots on the side. TIP: Serve stroganoff directly from the pan for a family-style experience.
