Meal Kit
Caramelized Shallot & Sun-Dried Tomato Spaghetti
with sweet peas and cream
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
- Vegetarian
Chef
David Padilla
In Your Box (serves 2)
- 10 fl. oz. Heavy Whipping Cream
- 8 oz. Spaghetti
- 5 oz. Peas
- 1 Shallot
- 1 oz. Julienned Sun-Dried Tomatoes
- 1 oz. Shaved Parmesan
- 3 Parsley Sprigs
- 2 Garlic Clove
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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Calories1050
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Carbohydrates105g
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Net Carbs95g
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Fat61g
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Protein28g
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Sodium370mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 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
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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.
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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.
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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.
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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.
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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.
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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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