Protein Boost | Sausage, Cauli & Peas Mac ’n’ Cheese
with Fresh Torchiette
Cooking time
10 minutes
Servings
2/4
Calories
950 /serving
Power up on proteins! Add sausage meat to your meal with our Protein Boost option. Get the lushness of homemade mac ’n’ cheese with the goodness of your daily veg. And get it in 10 minutes, with just one pot to wash. Twists of fresh torchiette cook up quickly, for tossing with a white cheddar sauce tuned up with Dijon mustard, and fortified with riced cauliflower and green peas.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 15ml Dijon mustard
- 150g Green peas
- 225g Fresh torchiette
- 60g Grated aged cheddar
- 200ml Milk
- 300g Cauliflower ‘rice’ (chopped cauliflower)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
4 or 8 tbsp Butter
Salt & pepper (S&P)
Large pan
Total Fat
44 g
Saturated Fat
24 g
Sodium
1910 mg
Total Carb
89 g
Sugars
13 g
Protein
55 g
Fibre
9 g
Preparation
Start the pasta
In a medium pot, combine the cauliflower rice, milk, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Cook, stirring often, 2 to 3 min., until beginning to soften. Add the pasta; stir gently to separate. Boil, 4 to 6 min., until al dente.
Cook the sausage meat
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the sausage meat* and cook, breaking up the meat, 6 to 8 min., until golden brown and cooked through.
Finish the pasta & serve
To the pot of pasta, add the sausage meat, cheese, mustard, peas and 4 tbsp butter (double for 4 portions). Cook, stirring often, 2 to 3 min., until the cheese has melted; season with S&P. If the sauce seems dry, gradually add 2 tbsp water (double for 4 portions) until you achieve your desired consistency. Divide the pasta between your plates. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
