Brussels sprout and mushroom orecchiette with creamy mustard sauce
35 – 45 Minutes
Greek yogurt and egg yolks stand in for cream in this crowd-pleasing vegetarian pasta, with earthy mushrooms, kale, and Brussels sprouts.
In your bag
- 5 ounces orecchiette
- 1 sprig fresh rosemary
- ¼ cup whole wheat panko
- ½ teaspoon dried thyme
- ¼ pound cremini mushrooms
- 1 bunch kale (about ½ pound)
- ¼ pound Brussels sprouts
- 2 pasture-raised organic eggs
- ½ cup grated Parmesan
- ⅓ cup Greek yogurt
- 1 tablespoon sherry vinegar
- 1 tablespoon whole grain mustard
When adding the egg yolks to the pasta, be careful to not overcook them, as they can curdle into scrambled eggs. Cook, stirring constantly, only until heated through and then immediately remove the pot from the heat.
Calories: 730, Protein: 36g (72% DV), Fiber: 11g (44% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 2.5g, Saturated Fat: 8g (40% DV), Cholesterol: 180mg (60% DV), Sodium: 820mg (34% DV), Carbohydrates: 84g (28% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Wheat
Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.