Caramelized Shallot & Sun-Dried Tomato Spaghetti

with sweet peas and cream

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian
A note about serious food allergies

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)

  • 2 Garlic Cloves
  • 5 oz. Frozen Peas
  • 1 oz. Julienned Sun-Dried Tomatoes
  • 3 Parsley Sprigs
  • 1 Shallot
  • Info
    8 oz. Spaghetti
  • Info
    10 fl. oz. Heavy Whipping Cream
  • Info
    1 oz. Shaved Parmesan
  • Nutrition (per serving)

  • Calories
    979
  • Carbohydrates
    90g
  • Fat
    60g
  • Protein
    25g
  • Sodium
    508mg
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Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    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.

  • Step 2 - Cook the Pasta
    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.

  • Step 3 - Caramelize the Shallots
    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.

  • Step 4 - Start the Sauce
    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.

  • Step 5 - Finish the Sauce
    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 ¼ tsp. salt and a pinch of pepper. Add pasta and stir to coat.

  • Step 6 - Plate the Dish
    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.