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ingrédients sur un comptoir pour faire la critique de la recette de pâtes trofies fraîches avec garniture de GoodFood

GoodFood Fresh Trofie with Chive-Crouton Garnish

Hi foodie friends!

Today, I’m excited to share with you my review and personal touches on GoodFood’s Fresh Trofie with Chive-Crouton Garnish Recipe.

This is my improved (and better) version of the original recipe freely available here!

This recipe is part of GoodFood’s Quick Section, so if you have the original meal box, everything should be readily portioned and measured ahead of time.

Expected cooking time: 10 minutes

Difficulty: Very easy

Average cost in CAD for 2 people: $11.61 total ($5.81 per serving)*.

In a hurry? Skip to the Cooking Process

Table of Contents

Ingredients in the package

Nutritional values

*The cost is accurate at the time of writing.

Ingredients for 2 people, it is possible that it will go for a small child as well.

  • 120 g baby lettuce (spinach, kale) ($3.50)
  • 100 g thinly sliced Brussels sprouts ($0.10)
  • 75 g thinly sliced leeks ($0.90)
  • 45 ml sun-dried tomato pesto ($0.72)
  • 1 bunch chives, about 28 g ($2.99)
  • 25 g croutons ($0.35)
  • 225 g fresh trofie pasta ($2.03)
  • 30 ml vegetable demi-glace ($0.42)
  • 10 g garlic & sweet pepper spice blend ($0.60)

Nutritional values

Nutritional value for Quick Creamy Ground Beef & Caramelized Onion Ragu
Source: GoodFood


Boil the water

In a large saucepan, start boiling water with a little salt.

Happy FaceTricks: Add two (2) tablespoons of olive (or coconut) oil to your water. This will prevent starch bubbles from overflowing.

While you’re waiting for the water to boil…


  • If you’ve shopped for the ingredients yourself, cut them while the water warms up.
  • If you have the GoodFood meal kit box, then follow the instructions on the box.

Happy FaceRecommendation if you have the meal kit box: don’t cook the vegetables as soon as the water boils, as mentioned in the original recipe. Instead, wait until the end, when the pasta is almost ready, otherwise the veggies will be overcooked and turn into a puree!

Cooking Process

Cook the pasta

The original suggestion is to boil them for 4 to 5 minutes.

Unless you like pasta practically raw, it won’t be cooked. For al dente cooking, allow 7 minutes; For well-cooked pasta, 10 minutes (not recommended)

Drain them and set them aside in a strainer, adding a little olive oil to prevent sticking.

Also, keep some cooking water.

Cook the vegetables

Coconut oil in a large skillet

While the trofie pasta is cooking, heat some olive oil or coconut in a large frying pan and add:

  • Brussels sprouts
  • Leeks

Sweat for 4-5 minutes or until softened.

Zoom in on a pan with leeks and Brussels sprouts cooking

Add the Garlic and sweet Pepper spice blend, and toss to coat the vegetables.

Tips : I will never understand why GoodFood instructs to put salt after each step. Don’t do that. The spices and pesto are so salty by default that you’re going to ruin your meal.

Start the sauce

To the skillet with your vegetable mixture, add the pesto, vegetable demi-glace, 2 tablespoons butter, and about 1/2 cup pasta cooking water (if you haven’t forgotten it! Don’t tell anyone, but I often throw it all away without doing it on purpose).

Zoom on a pan with pasta trofies, a sauce with spinach

What to do if you don’t have the cooking water?

It’s not that big of a deal, after all. The cooking water is used to take advantage of the natural starch that the pasta has released, thus serving as a thickening agent.

Solution: Take half a cup of cold water and add a level teaspoon of corn starch powder, or as we commonly say in Quebec, ” Cornstrache”: cornstarch ! Mix well and add to your sauce.

Cook and stir continuously until the water begins to simmer, then lower the heat to medium while stirring.

Add the spinach and cook slowly until it loses about 50% of its volume (2 to 3 minutes), add the cooked trofie pasta.

Happy FaceTips: If the sauce becomes too thick, add a little water and stir.

Again, do not add salt as suggested by GoodFood at this step.

Finishing and Presentation.

In a spaghetti-style bowl, add the mixture you just created.

Top with a few croutons and chives, and cut into small, thin rounds.

You should have enough for 2 adults and 1 toddler… or just one serving if you have a teenager! Ah!

Assiette de présentation sur le comptoir d'une portion de trofies fraîches avec garniture croûton-ciboulette de GoodFood
Author's image

My recipe review of GoodFood Fresh Trofie with Chive-Crouton Garnish

Actual completion time :20 minutes

PROS of the original recipe:

  • With the portions already prepared, you can do this with your eyes closed (be careful not to burn yourself though!)
  • You can add pieces of tofu or ground meat as needed to add a little protein
  • You can make it vegan by using the right pasta and putting in a plant-based margarine
  • Very quick to prepare when you’re a busy parent


  • Too much salt, always too much salt. We are asked to put salt on top of the salt (practically)
  • Not too nutritious, and I felt like I was eating thin air

My final thought:

This recipe offers an exceptional taste experience.

By following the basic instructions but above all by adding a few personal touches and following my tips, I was able to enjoy a dish rich in flavours and textures.

The pasta turned out to be very pleasant in the mouth.

Whether you prefer to follow the recipe to the letter or make your changes by adding an extra protein of your choice, you can count on a delicious and satisfying meal.

Ultimately, this recipe embodies the flexibility of cooking and the ability to explore new flavours, making it an ideal option for any occasion.

… And who doesn’t want a meal that can be prepared in less than 20 minutes?

Star Rating:


How to get a free box

Did you like my review with tips to improve it? If you’d like to try the Chefs Plate Meal Box, use my link below and get a FIRST BOX FOR FREE!

Not bull! And guess what, no obligations, no contracts, and you can cancel whenever you want.

Full disclosure: I may receive a small incentive or a free box if you use my link… and so do you!

Have you ever cooked this?

What do you think? Any other tips and tricks to make it even better?

Let me know in the comments below!

Fun Facts

What is trofie paste?

Their name comes from the Genoese dialect ” strofissià “. Trofie is an elongated, thin, twisted pasta, probably originating from Sori, in Liguria, northern Italy.

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