Fusilli with Kale, Butternut Squash and Chorizo

Name: Fusilli with Kale, Butternut Squash and Chorizo
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1 pkg. (300 g) Catelli SuperGreens Fusilli; 1 (250 mL) cup fish sauce; 1 (250 mL) cup chicken broth; ½ (125 mL) cup goat cheese; ½ (125 mL) cup white wine; ½ (125 mL) cup onion, thinly sliced; 1 (15 mL) tbsp Olive oil; 2 (30 mL) tbsp butter; 2 (30 mL) tbsp Olive oil; 1 (15 mL) tbsp lemon zest; 6 large oyster mushrooms; 2 chorizo sausages, sliced into thin rounds; 1 small butternut squash, peeled and cut into Â½â cubes; 1 medium bunch curly kale, de-stemmed and roughly chopped; 1 large garlic clove, crushed; Salt and pepper to taste

With a little team effort and creativity, you can have a simple and delicious springtime pasta in no time. Try this winning recipe made by some of our favourite foodies at our fun cooking challenge to help introduce new Catelli SuperGreens™. A big thank you to the team of Ama Scriver, Andrea Sarjeant, Anne Ngo, Gabriela Chinelli, Maya Zuzek, and Sandi Le.

Short

Catelli pasta recipe prepared with quality ingredients and served in a bowl or plate.

Prep time

15 minutes

Cook time

5 minutes

Servings

4 servings

Catelli SuperGreens Fusilli

Ingredients

4 servings

1 pkg. (300 g) Catelli SuperGreens Fusilli

1 (250 mL) cupfish sauce

1 (250 mL) cupchicken broth

½ (125 mL) cupgoat cheese

½ (125 mL) cupwhite wine

½ (125 mL) cuponion, thinly sliced

1 (15 mL) tbspOlive oil

2 (30 mL) tbspbutter

2 (30 mL) tbspOlive oil

1 (15 mL) tbsplemon zest

6large oyster mushrooms

2chorizo sausages, sliced into thin rounds

1small butternut squash, peeled and cut into Â½â cubes

1medium bunch curly kale, de-stemmed and roughly chopped

1large garlic clove, crushed

Salt and pepper to taste

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring 4 litres of water to a boil.

Step 2

Heat butter in a large sauté pan over medium heat. Add sliced onions, kale, chicken broth and a pinch of salt; bring to a boil.Reduce heat and bring to a low simmer, adding more chicken broth if necessary.

Step 3

Add white wine and butternut squash and let simmer until squash is soft, kale is tender and most of the liquid has evaporated. Turn heat off.

Step 4

In a separate sauté pan, heat olive oil over medium heat and add chorizo. Cook until chorizo is crispy. Add in oyster mushrooms and toss.

Step 5

Add butternut squash and kale mixture and turn heat to low.

Step 6

Meanwhile, add fish sauce to boiling water and add in pasta. Cook pasta according to package directions.

Step 7

Strain pasta and add to chorizo, squash and kale mixture. Adjust seasoning to taste, adding more salt or a sprinkle of garlic powder if necessary.

Step 8

Serve on a big platter. Sprinkle lemon zest and crumbled goat cheese over top.