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Easy prep

Ground Pork Conchiglie with Cremini Mushrooms

Arugula & Grana Padano Pangritata

Cooking time

20 minutes

Servings

4

Calories

970 /serving

Creamy, cheesy and savoury: this comforting dish is the perfect candidate for a weeknight dinner in. The conchiglie will take mere minutes to boil; you’ll then toss the pasta with sliced cremini mushrooms, ground pork, cream and grana padano cheese. Finish the dish off with a sprinkle of pangritata, otherwise known as crunchy Italian-style breadcrumbs, and your night just took a gourmet turn.

We will send you:

  • 570g Ground pork
  • 1 Bunch of parsley
  • 120g Baby arugula (or baby spinach)
  • 30ml Minced garlic
  • 100g Diced onions
  • 450g Cremini mushrooms
  • 450g Fresh conchiglie pasta
  • 38g Panko
  • 180ml Heavy cream
  • 50g Grana padano
  • 24g Pork conchiglie spice blend (salt, black pepper, garlic, onion, fennel seeds, herbs, paprika, sunflower oil, parsley)

Contains: Egg, Milk, Sulphites, Wheat

You will need:

Large pot
Large high-sided pan
Strainer
Olive oil
Oil
Salt & pepper
Total Fat
50 g
Saturated Fat
20 g
Sodium
920 mg
Total Carbs
82 g
Sugars
6 g
Protein
51 g
Fibres
5 g
Preparation
a picture
Cook the pork
Bring a large pot of salted water to a boil. In a large, high-sided 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*; 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. Reserve the pan.
a picture
Cook the pasta
While the pork cooks, add the pasta to the pot of boiling water. Cook, 3 to 4 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water, drain thoroughly and drizzle with oil to prevent sticking.
a picture
Start the sauce
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the mushrooms and cook, scraping up the fond from the bottom of the pan, 2 to 4 minutes, until the mushrooms are lightly browned and softened; season with the remaining spice blend and S&P to taste.
a picture
Finish 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 thoroughly 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.