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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
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Here at Home Chef HQ, we love caramelized shallots so much, we'd put them in our coffee if we thought the flavor profile fit. We know you'll love them on this spaghetti, where they complement the sweet peas and the jammy goodness of the sun-dried tomatoes. With nutty, rich shaved Parmesan stirred into the sauce, this weeknight pasta will fill you up nicely until that morning cup of coffee. (With or without shallots, we don't judge.)
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Mince garlic. Rinse peas under warm water if still frozen. Place sun-dried tomatoes in a small bowl, covering with ½ cup warm water to rehydrate. Allow to hydrate at least 5 minutes. (Reserve water when finished hydrating for sauce.) Stem parsley and mince. Peel and halve shallot. Slice thinly.
Cook the Pasta
Add pasta to boiling water and cook until al dente, 7-10 minutes. Drain in colander. Keep pasta in colander and set aside. Reserve pot; no need to wipe clean. While pasta cooks, caramelize shallots.
Caramelize the Shallots
Place 2 tsp. olive oil in a medium non-stick pan over medium heat. Add shallots to hot pan and cook undisturbed until lightly browned, 1-2 minutes. Reduce heat to medium-low and cook, stirring occasionally, until shallots are tender and golden brown, 4-5 minutes. Remove pan from burner and season with a pinch of salt and pepper.
Start the Sauce
Heat 1 tsp. olive oil in pot used to cook pasta over medium-high heat. Add garlic to hot pot and cook until fragrant, 30 seconds. Add cream and bring to a simmer. Cook, stirring often, until cream is thick enough to coat the back of a spoon, 5-7 minutes.
Finish the Sauce
Stir in shaved Parmesan (reserve a pinch for garnish) until sauce becomes smooth and creamy. Stir in peas and sun-dried tomatoes. If sauce is too thick, add sun-dried tomato water 1 Tbsp. at a time until desired thickness is reached. Remove pot from burner and season with ¼ tsp. salt and a pinch of pepper. Add pasta and stir to coat.
Plate the Dish
Serve pasta on a plate or in a shallow bowl. Add a serving of caramelized shallots. Garnish with parsley and remaining Parmesan.
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