Family Friendly

Romesco Beef & Ditali Pasta

with Carrots & Poblano Pepper

20 MIN

-$0.05/serving 2 Servings

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with Ground Turkey

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. To give this comforting dish its bold, Spanish-style flavor, we’re coating beef and vegetables with a blend of traditional spices (like paprika, coriander, and more), then simmering it all in a rustic tomato and romesco sauce to serve over ditali pasta.
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Nutrition

PER SERVING
Calories

800 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Turkey
6 oz Ditali Pasta
1 8-Oz Can Tomato Sauce
¼ cup Romesco Sauce (Contains Almonds)
6 oz Carrots
1 Poblano Pepper
1 tsp Preserved Lemon Purée
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
2 Tbsps Mascarpone Cheese
¼ cup Grated Parmesan Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

3 Cook the turkey & vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the turkey, sliced carrots, sliced pepper, and spice blend; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until the turkey is browned and the vegetables are softened. Carefully drain off and discard any excess oil.

4 Make the sauce

To the pan, add the tomato sauce (carefully, as the liquid may splatter), romesco sauce, and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the mascarpone and lemon purée. Season with salt and pepper; stir to combine. Serve the cooked turkey, vegetables, and sauce over the finished pasta. Garnish with the parmesan. Enjoy!