Pork & Mushroom Cavatappi Stroganoff

Enjoy an abundant 3-course meal with a main, sides, and appetizers

Allergens: Milk, Wheat

Total: 40 min • Prep: 15 min

Servings:
Ingredients

  • Sour Cream

    3 tablespoon

  • Carrot

    12 ounce

  • Cavatappi Pasta

    6 ounce

  • Button Mushrooms

    8 ounce

  • Cream Sauce Base

    4 ounce

  • Italian Dressing

    1½ ounce

  • Mixed Greens

    4 ounce

  • Smoked Paprika

    1 teaspoon

  • Ground Pork

    10 ounce

  • Scallions

    2 units

  • Flour

    1 tablespoon

  • Dill

    ¼ ounce

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    4 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
  • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.
  • Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
  • Reserve 1 cup pasta cooking water, then drain.
Ingredient Quantities

  • Carrot

    12 ounce

  • Salt

    1 teaspoon (tsp)

2
  • While pasta cooks, toss carrots on a baking sheet with a large drizzle of oil, paprika, salt, and pepper. TIP: For easier cleanup, line baking sheet with aluminum foil first.
  • Roast on middle rack until browned and tender, 20-25 minutes.
Ingredient Quantities

  • Carrot

    12 ounce

  • Salt

    1 teaspoon (tsp)

3
  • Meanwhile, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Pick and roughly chop fronds from dill.
Ingredient Quantities

  • Scallions

    2 units

  • Dill

    ¼ ounce

4
  • Heat a large drizzle of oil in a large pan (large pot for 4 servings) over medium-high heat. Add mushrooms, scallion whites, a big pinch of salt, and pepper; cook, stirring occasionally, until beginning to brown and soften, 3-5 minutes.
  • Add pork*, salt, and pepper; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
  • Sprinkle flour over pork mixture; stir to combine. Cook, stirring constantly, 30 seconds more.
Ingredient Quantities

  • Flour

    1 tablespoon

  • Salt

    1 teaspoon (tsp)

5
  • To same pan, gradually stir in ½ cup reserved pasta cooking water (¾ cup for 4 servings) and cream sauce base. Bring to a simmer, then cook for about 1 minute.
  • Stir in drained cavatappi, sour cream, and 1 TBSP butter (2 TBSP for 4) until everything is combined and evenly coated. Turn off heat; taste and season with more salt or pepper if desired. TIP: If pasta seems dry, stir in more reserved pasta cooking water a splash at a time until desired consistency is reached. If you’ve run out of pasta cooking water, just use fresh water!
Ingredient Quantities

  • Sour Cream

    3 tablespoon

  • Cream Sauce Base

    4 ounce

  • Salt

    1 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

6
  • In a large bowl, toss mixed greens with as much dressing as you like, a pinch of salt, and pepper.
Ingredient Quantities

  • Mixed Greens

    4 ounce

  • Salt

    1 teaspoon (tsp)

7
  • Toss roasted carrots with dill; transfer to a serving dish.
  • Divide stroganoff between plates and garnish with scallion greens. Serve with dill carrots on the side. TIP: Serve stroganoff directly from the pan for a family-style experience.
Ingredient Quantities

  • Carrot

    12 ounce

  • Dill

    ¼ ounce