All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
What is there to say about creamy ricotta? It hails from all the way back in the Bronze age, it's used in both desserts and savory meals, and it tops this easy-to-make, easier-to-love pasta with aplomb. But it's not the only delight in this dish: the Parmesan sauce is decadent and melds perfectly with the tart tomatoes and rich mushrooms. Crispy onions bring the crunch, but nothing tops the ricotta (literally and figuratively!). You'll be adding dollops to all your plates of pasta from now on. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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
Large Non-Stick Pan
Before You Cook
Cook the Pasta
Add pasta to boiling water and cook until al dente, 10-12 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Meat lovers! Cook protein before vegetables; feel free to use same pan, no need to wipe clean. If using chicken, pat dry and, on a separate cutting board, cut into 1" dice. Season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil in a large non-stick pan over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using shrimp, pat dry. Cook with 2 tsp. olive oil in a large non-stick pan over medium-high heat until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. If using steak strips, separate into a single layer and pat dry. Season all over with a pinch of salt and pepper. Stir occasionally with 1 tsp. olive oil in a large non-stick pan over medium-high heat until no pink remains, 4-6 minutes. Stir cooked meats into sauce with pasta.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add mushrooms and ¼ tsp. salt to hot pan and stir occasionally until lightly browned, 4-5 minutes.
Add garlic and tomatoes and stir occasionally until tomatoes are blistered, 1-2 minutes.
Make the Sauce
Add white wine to pan and cook until liquid is almost completely evaporated, 30-60 seconds.
Add reserved pasta cooking water and cream. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 2-3 minutes.
Stir in Parmesan, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until incorporated, 1-2 minutes.
Remove from burner.
Finish the Dish
Stir pasta into sauce.
Plate dish as pictured on front of card, garnishing with crispy onions and ricotta. Bon appétit!
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