Meal Kit
Culinary Collection
Beef and Mushroom Pasta with Walnut Gremolata
and Parmesan
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Tree Nuts (Walnuts), Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 4 fl. oz. Cream Sauce Base
- 5 oz. Fettuccine Pasta
- 1 Lemon
- 4 oz. Cremini Mushrooms
- 1 oz. Cream Cheese
- ½ oz. Grated Parmesan Cheese
- ½ oz. Walnut Halves
- ⅖ oz. Mushroom Broth Concentrate
- ¼ oz. Parsley
- 6 Chive Sprigs
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories750
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Carbohydrates68g
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Net Carbs62g
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Fat37g
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Protein44g
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Sodium1490mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Zester
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 9-11 minutes.
Remove from burner. Reserve 1/2 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Quarter mushrooms.
Finely chop walnuts.Zest and halve lemon. Cut one half into wedges and juice the other half.Coarsely chop parsley.Mince chives.Pat steak strips dry. Coarsely chop, then separate pieces. -
3 Cook the Steak Strips and Mushrooms
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add mushrooms and a pinch of salt and pepper to hot pan. Stir occasionally until browned, 4-6 minutes.Add steak strips, garlic salt, and a pinch of pepper. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. -
4 Add the Sauce and Pasta
Add cream base, cream cheese, mushroom base, half the reserved pasta cooking water, 1 tsp. lemon juice, and grated cheese to hot pan. Stir occasionally until combined and sauce is slightly thickened, 1-2 minutes.
If sauce is too thick, add additional reserved pasta cooking water, 1 tsp. at a time, until desired consistency is reached. Add pasta and stir often until coated and heated through, 1-2 minutes.Remove from burner. Rest, 3 minutes.While sauce cooks and pasta heats, continue recipe. -
5 Make Gremolata and Finish Dish
In a mixing bowl, combine chives, parsley, walnuts, 1 tsp. lemon zest, 1 tsp. olive oil, and a pinch of salt.
Plate dish as pictured on front of card, topping pasta with gremolata. Squeeze lemon wedges over to taste. Bon appétit!
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