Calabrian Beef & Cavatappi

with Zucchini & Romano Cheese

25 MIN

+$1.45/serving 4 Servings

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with Beyond Beef®

From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. Here, cavatappi pasta and ground beef get a delicious kick from Calabrian chile paste, a specialty ingredient from southern Italy known for its irresistibly sweet-hot flavor. We’re finishing it all with a bit of mascarpone cheese, which balances out the heat and provides creamy texture.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

770 Cals (est.)

View Full Nutrition

fresh

ingredients

16 oz Plant-Based Ground Beyond Beef ™
¾ lb Cavatappi Pasta
2 cloves Garlic
2 Zucchini
¼ cup Tomato Paste
¼ cup Mascarpone Cheese
1 Tbsp Calabrian Chile Paste
¼ cup Grated Romano Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.

2 Brown the zucchini

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Working in two batches, add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Transfer to a plate. Wipe out the pan. Cover with foil to keep warm.

3 Cook the Beyond Beef™ & make the sauce

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the Beyond Beef™; season with salt and pepper. Cook, stirring frequently and breaking apart with a spoon, 4 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the chopped garlic, tomato paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the Beyond Beef™ is cooked through. Add the browned zucchini and 3/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat.

4 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

5 Finish the pasta & serve your dish

Add the cooked Beyond Beef™ and sauce and mascarpone to the pot of cooked pasta. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano. Enjoy!