Southwest Beef Gluten-Free Fresh Fusilli
with Green Pepper & Smoky Red Pepper Crema
- Milk
- Wheat
- Eggs
Gluten-free fusilli is tossed with seasoned ground beef, sautéed green pepper, and a creamy, smoky red pepper sauce built from sour cream, tomato paste, and Southwest spices. A blend of Mexican cheeses melts over the top, while scallion greens and a dash of hot sauce finish each bowl with fresh, bright heat.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Tomato Paste
ounce
Cavatappi Pasta
(Contains: Wheat)
10 ounce
Ground Beef
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
7 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
1 unit
Long Green Pepper
2 unit
Beef Stock Concentrate
2 unit
Scallions
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
2 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Halve, core, and thinly slice green pepper crosswise into strips. Trim and thinly slice scallions, separating whites from greens.
Once water is boiling, add fusilli to pot; cook, stirring occasionally, until al dente, 3-4 minutes.
Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
Meanwhile, heat a large drizzle of oil in a medium pan (large pan for 4) over medium-high heat. Add green pepper and season with salt and pepper; cook, stirring occasionally, until slightly softened, 4-5 minutes.
Add a drizzle of oil to pan with green pepper. Add beef*, scallion whites, and Southwest Spice Blend; season with salt and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
Add tomato paste; cook, stirring occasionally, until combined, 30 seconds.
Add ½ cup reserved pasta cooking water (¾ cup for 4 servings) and stock concentrates to pan with beef mixture. Season with ½ tsp salt (1 tsp for 4) and a pinch of pepper. Bring to a simmer and cook, stirring, until thickened, 2-3 minutes.
Reduce heat to low and stir in drained fusilli, sour cream, smoky red pepper crema, half the Mexican cheese blend (you’ll use the rest in the next step), 1 TBSP butter (2 TBSP for 4 servings), and hot sauce to taste. Season with salt and pepper to taste. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.)
Top beef cavatappi with remaining Mexican cheese blend; cover pan until cheese melts, 1-2 minutes. Divide between bowls; top with scallion greens and serve.
