with Linguine and Mushrooms
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Ground turkey • Linguine (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Mirepoix (onion, carrot, celery) • Mushrooms • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Allergens
Tags
Ground Turkey
250 g
Linguine
170 g
Mirepoix
113 g
Mushrooms
113 g
Tomato Sauce Base
2 tbsp
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Beef Broth Concentrate
1 unit(s)
Garlic Puree
1 tbsp
Italian Herb Spice Blend
5 g
Oil*
0.5 tbsp
Pepper*
0.25 tsp
Salt*
0.25 tsp
Butter*
1 tbsp
- Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 servings). Cover and bring to a boil over high heat.
- Wash and dry all produce.
- To the boiling water, add linguine. Cook 10-12 min, uncovered, stirring occasionally, until tender. Reserve 1/2 cup (1 cup) pasta water.
- Drain and return linguine to the same pot, off heat.
- Meanwhile, roughly chop mushrooms into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey.
- Cook 4-6 min, breaking up turkey into smaller pieces, until no pink remains.**
- Season with salt and pepper.
- To the pan with turkey, add mushrooms and mirepoix.
- Cook 4-6 min, stirring occasionally, until tender. Season with salt and pepper.
- Add Italian Herb Spice Blend, garlic puree and tomato sauce base. Cook 1-2 min, stirring often, until fragrant.
- Reduce heat to medium.
- Add crushed tomatoes, broth concentrate and 1/3 cup (2/3 cup) pasta water.
- Cook 4-5 min, stirring occasionally, until ragu thickens slightly. Season with salt and pepper.
- To the pot with linguine, add ragu and 1 tbsp (2 tbsp) butter, then toss to combine.
- Season with salt and pepper.
- Divide turkey ragu with linguine between plates.
- Sprinkle Parmesan over top.
If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef and pork mix.** Disregard instructions to drain excess fat.
760
kcal
Calories
22
g
Fat
8
g
Saturated Fat
95
g
Carbohydrate
17
g
Sugar
9
g
Dietary Fiber
45
g
Protein
115
mg
Cholesterol
1390
mg
Sodium
0.5
g
Trans Fat
1750
mg
Potassium
250
mg
Calcium
5
mg
Iron
