Meal Kit

Cauliflower Ragout with Fettuccine

and shredded Parmesan

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

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

In Your Box (serves 2)

  • Info
    6 oz. Linguine
  • 3 oz. Peas
  • 8 oz. Cauliflower Florets
  • 4 fl. oz. Marinara Sauce
  • Info
    ⅘ oz. Tuscan Herb Butter
  • Info
    1 Tbsp. Sun-Dried Tomato Pesto
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    1 oz. Light Cream Cheese
  • 2 tsp. Mirepoix Broth Concentrate

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

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

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 12- 14 minutes. Reserve 1/4 cup pasta cooking water.

    Drain pasta in a colander. Set aside.

    While pasta boils, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Chop cauliflower to 1/4" pieces.

  3. 3

    Start the Sauce

    Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.

    Add cauliflower and 1/4 tsp. salt to hot pan. Stir occasionally until lightly browned and fork-tender, 5-8 minutes.

  4. 4

    Finish the Sauce

    Add marinara, mirepoix base, 1 cup water, cream cheese, and a pinch salt to pan .

    Bring to a simmer. Once simmering, stir occasionally until cream cheese is incorporated, 2-5 minutes.

  5. 5

    Finish the Dish

    Add pasta, peas, pesto, and butter to pan and stir until combined and peas are bright green, 2-3 minutes.

    If sauce is too thick, add pasta cooking water, 1 tsp. at a time, until desired consistency is reached.

    Remove from burner.

    Plate dish as pictured on front of card, topping pasta with Parmesan. Bon appetit!

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