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Creamy Ground Beef & Squash Gemelli

with Wilted Greens, Cherry Tomatoes & Fresh Basil

Cooking time

30 minutes

Servings

4

Calories

680 /serving

This gemelli recipe is a real gem! And the secret is in the sauce, or more precisely, it’s in the squash that’s in the sauce. Cooked down with demi-glace, garlic and cream (and a dash of nutritional yeast for some yummy umami flavours), it smoothly envelops the pasta in a warm hug. You’ll give the dish more veggie lift by flinging in pint-size leafy greens and cherry tomatoes, and more sustenance with a generous portion of ground beef. Top with basil and tip your hat.

We will send you:

  • 340g Ground beef
  • 120g Baby spinach (or baby kale)
  • 300g Diced butternut squash
  • 1 Bunch of basil
  • 3 Garlic cloves
  • 280g Cherry tomatoes
  • 60ml Vegetable demi-glace
  • 16g Nutritional yeast
  • 340g Gemelli
  • 120ml Heavy cream
  • 20g Florentine Scene spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, onion, basil, black pepper)

Contains: Milk, Wheat

You will need:

Small pot
Large high-sided pan
Large pot
Strainer
Olive oil
Blender (or immersion blender)
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
12 g
Sodium
360 mg
Total Carb
83 g
Sugars
9 g
Protein
33 g
Fibre
7 g
Preparation
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Make the sauce
In a small pot, combine the squash, demi-glace, 2 garlic cloves and 1 ½ cups water. Bring to a boil, then reduce the heat to simmer and cook, 6 to 8 min., until very soft. Stir in the cream and nutritional yeast; season with ½ the spices and S&P. Using a blender (or immersion blender), blend until smooth.
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Mise en place
Bring a large pot of salted water to a boil. Halve the tomatoes. Mince the remaining garlic clove. Pick the basil leaves off the stems.
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Cook the beef & vegetables
In a large, high-sided pan, heat a drizzle of olive oil on medium-high. Add the beef*; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the tomatoes and spinach. Sauté, 2 to 3 min., until the spinach has wilted and the tomatoes have slightly softened; season with S&P. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 10 to 12 min., until al dente. Reserving ½ cup cooking water, drain and toss with a drizzle of olive oil to prevent sticking.
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Combine the pasta & serve
Roughly chop the basil leaves. To the pan of beef and vegetables, add the pasta and sauce. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Top with the basil. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.