Mushroom and Swiss Beef Cavatappi with Bacon and Green Onions
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
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You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Cook the Beef and Mushrooms
Place a large non-stick pan over medium heat. Add white portions of green onions to hot pan. Stir constantly until beginning to soften, 1-2 minutes.
Add ground beef, mushrooms, ¼ tsp. salt, and a pinch of pepper. Stir often, breaking up meat, until mushrooms are softened, no pink remains on ground beef, and beef reaches a minimum internal temperature of 160 degrees, 5-6 minutes.
Drain excess oil from pan, if desired.
Make Sauce and Add Pasta
Stir cream cheese, demi-glace, ⅓ cup water, and garlic salt into hot pan. Bring to a simmer.
Once simmering, stir constantly until combined and cream cheese is melted, 2-3 minutes.
Stir in pasta and Swiss cheese until creamy. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner. Stir in bacon. Taste, and add a pinch of salt and pepper, if desired.
Finish the Dish
Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!
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