All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
Before You Cook
Cook The Pasta
Once water is boiling, add pasta and ¼ tsp of salt and cook until al dente, 10-12 minutes. Drain, reserving 1 cup of pasta water.
While pasta cooks, prepare the vegetables.
Prepare The Ingredients
Cut broccoli into bite-sized pieces, if necessary.
Stem kale and coarsely chop.
Cook The Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli, ¼ tsp salt and a pinch of pepper to hot pan and stir occasionally until tender, 5-7 minutes. Add kale and cook 2-3 minutes.
Finish The Vegetable Mixture
Add meatloaf seasoning, sofrito sauce, and cream to the pan. Bring to a simmer. Add ¼ cup of pasta water and return to a simmer. Add more water, a tablespoon at a time, if mixture thickens too much.
Finish The Dish
Plate dish as pictured on front of card, topping dish with red pepper flakes (to taste) and shaved Parmesan. Bon appétit!
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Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.