Ricotta cavatelli with sausage, porcini, and pine nuts

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Ricotta cavatelli with sausage, porcini, and pine nuts

Soy-Free

2 Servings, 810 Calories/Serving

15 Minutes

You’re sure to want seconds of this 15-minute meal, made delicious and easy with Talluto’s tiny ricotta cavatelli shells and our custom vegan “cheese” blend.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh cavatelli
  • ½ ounce dried porcini mushrooms
  • ½ pound fresh loose mild Italian pork sausage
  • 2 tablespoons pine nuts
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sun Basket vegan “cheese” blend (almond milk - cashew butter - granulated garlic - nutritional yeast - kosher salt - onion powder)
  • 3 ounces organic mixed greens or other leafy greens
  • 1 teaspoon red chile flakes (optional)

Nutrition per serving

Calories: 810, Protein: 36g (72% DV), Fiber: 5g (20% DV), Total Fat: 47g (72% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 3g, Saturated Fat: 11g (55% DV), Cholesterol: 70mg (23% DV), Sodium: 1250mg (52% DV), Carbohydrates: 68g (23% DV), Total Sugars: 1g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Tree Nuts (almond, cashew, pine nut), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Soak the mushrooms

Bring a medium sauce pot of generously salted water to a boil for the cavatelli. Separate the cavatelli so they don’t clump together during cooking.
  • In a small bowl, soak the porcini mushrooms in 1 cup [2 cups] very hot tap water until softened, 10 to 15 minutes.
  • Remove the mushrooms, reserving the soaking liquid. Thinly slice the mushrooms.
While the mushrooms soak, prepare the sausage.

2

Prep and cook the sausage

  • Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the sausage and pine nuts, season with salt and pepper, and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes.
While the sausage cooks, cook the cavatelli.

3

Cook the cavatelli; finish the dish

  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
To the pot of boiling water, add the cavatelli and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the cavatelli.
To the pan with the sausage, stir in the mushrooms, reserved soaking liquid, and vegan “cheese” blend, season with salt and pepper, and cook until the sauce is thickened slightly, 1 to 2 minutes. Remove from the heat and stir in the cavatelli and mixed greens. Season to taste with salt and pepper.

Serve

Transfer the cavatelli and sauce to individual bowls, garnish with the parsley and as many chile flakes as you like, and serve.
Kids Can!
  • Separate the cavatelli.
  • Strip the parsley leaves.
  • Time the cavatelli
  • Garnish with the parsley.