Meal Kit

Caramelized Shallot & Sun-Dried Tomato Spaghetti

with sweet peas and cream

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies
  • Vegetarian

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.)

In Your Box (serves 2)

  • Info
    10 fl. oz. Heavy Whipping Cream
  • Info
    8 oz. Spaghetti
  • 5 oz. Frozen Peas
  • 1 Shallot
  • 1 oz. Julienned Sun-Dried Tomatoes
  • Info
    1 oz. Shaved Parmesan
  • 3 Parsley Sprigs
  • 2 Garlic Cloves
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Non-Stick Pan

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
  1. 1

    Prepare the Ingredients

    Mince garlic. Rinse peas under warm water if still frozen. Place sun-dried tomatoes in a small bowl, covering with 1/2 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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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 1/4 tsp. salt and a pinch of pepper. Add pasta and stir to coat.

  6. 6

    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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