Calabrian Beef & Cavatappi with Zucchini & Romano Cheese
Easy Prep & Cleanup

Calabrian Beef & Cavatappi

with Zucchini & Romano Cheese

25 MIN
+$1.45/serving 4 Servings
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  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Beyond Beef®
    includes 16 oz Plant-Based Ground Beyond Beef®
  • 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

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      770 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Calabrian Beef & Cavatappi with Zucchini & Romano Cheese
    Title
    • 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
    Prepare the ingredients
    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.

    Brown the zucchini
    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.

    Cook the Beyond Beef™ & make the sauce
    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.

    Cook the pasta
    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.

    Finish the pasta & serve your dish
    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!

    Tips from Home Chefs

    Prepare the ingredients
    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.

    Brown the zucchini
    Cook the Beyond Beef™ & make the sauce
    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.

    Cook the pasta
    Finish the pasta & serve your dish
    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!

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