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Easy prep

Ground Pork Conchiglie with Cremini Mushrooms

Arugula & Grana Padano Pangritata

Cooking time

20 minutes

Servings

2/4

Calories

960 /serving

Creamy, cheesy and savoury: this comforting dish is the perfect candidate for a weeknight dinner delight! The conchiglie are ready to eat in only a few minutes; we toss them with our sliced cremini mushrooms, ground pork, cream and Grana Padano. Finish with a sprinkle of pangritata, or ‘the poor man’s Parmesan,’ by combining the remaining cheese and panko. Nothing left to do but enjoy!

We will send you:

  • 285g Ground pork
  • 1 Bunch of parsley
  • 60g Baby arugula (or baby spinach)
  • 15ml Minced garlic
  • 50g Diced onions
  • 225g Cremini mushrooms
  • 225g Fresh conchiglie pasta
  • 19g Panko
  • 90ml Heavy cream
  • 25g Grana Padano
  • 10g Ground pork conchiglie spice blend (salt, black pepper, garlic, onion, fennel seeds, herbs, paprika, sunflower oil, parsley)

Contains: Egg, Gluten, Milk, Sulphites, Wheat

You will need:

Medium pot
Large pan
Strainer
Olive oil
Oil
Salt & pepper
Total Fat
50 g
Saturated Fat
20 g
Sodium
810 mg
Total Carbs
82 g
Sugars
6 g
Protein
51 g
Fibres
5 g
Preparation
a picture
Cook the pork
Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium-high. Add the garlic and onions. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ground pork* and season with ½ the spice blend and S&P. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, until browned and cooked through. Transfer the cooked pork to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
a picture
Cook the pasta
While the pork cooks, add the pasta to the pot of boiling water. Cook, 4 to 6 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup of the cooking water (double for 4 portions), drain thoroughly and drizzle with olive oil to prevent sticking.
a picture
Cook the mushrooms
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the mushrooms and cook, scraping up the browned bits (or fond) from the bottom of the pan, 2 to 4 minutes, until lightly browned and softened; season with the remaining spice blend and S&P.
a picture
Make the sauce & serve
Roughly chop the parsley leaves and stems. To the pan of mushrooms, add the pasta, pork, cream, reserved cooking water, ½ the Grana Padano, ½ the arugula and ½ the parsley. Cook, stirring frequently, 1 to 2 minutes, until the sauce has thickened and the pasta is well coated; season with S&P. Divide the finished pasta between your plates. Garnish with the panko, remaining Grana Padano, arugula and parsley and a drizzle of olive oil. Bon appétit!

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