Products / Taylor Fresh Foods, Inc.
Pasta with kale pesto mushroom and Brussels sprouts
A quick one-pan dinner built on a shelf-ready pesto and vegetable blend. The mushrooms and Brussels sprouts are already cooked, so you just warm them through with pasta and a little cream to make something creamy without much effort.
About 560 calories a serving, 14 g protein, 67 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1/2 cup heavy cream
From your shelf
- 1 package kale pesto mushroom and Brussels sprouts
Staples
- 6 ounces pasta
- to taste salt
- to taste pepper
- 1 tablespoon butter
- Bring a large pot of salted water to a boil. Add 6 ounces of pasta and cook until just tender, stirring occasionally; drain when done.
- While the pasta cooks, warm 1 tablespoon of butter in a large skillet over medium heat. Add the entire package of kale pesto mushroom and Brussels sprouts and stir often until heated through, about 4 minutes.
- Pour 1/2 cup of heavy cream into the skillet with the vegetables and stir to combine. Add the cooked pasta to the pan and toss everything together until coated, about 1 minute. Taste and season with salt and pepper as needed.
Note Swap the cream for a splash of pasta water and olive oil for a lighter version. Leftovers keep, covered, for two days and reheat gently on the stovetop with a splash of water. Serve with a green salad or crusty bread to soak up the sauce.
On the label
MUSHROOMS, BRUSSELS SPROUTS, KALE PESTO (KALE, CANOLA/OLIVE OIL BLEND, PARMESAN CHEESE [PASTEURIZED COW'S MILK, CHEESE CULTURE, SALT, ENZYMES], PARSLEY, GARLIC, LEMON JUICE CONCENTRATE, CITRIC ACID, BLACK PEPPER AND SALT).
Taylor Fresh Foods, Inc., pre-packaged fruit & vegetables, serving 112 g, package 9.70 oz/275 g. Ingredients as printed on the label.
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Cooks as kale, mushrooms, brussels sprouts. Half of it left? Use up the kale.