Creamy Parmesan Linguine

with crispy onions and ricotta

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian
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 you!
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.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • Info
    2 oz. Ricotta
  • 4 oz. Grape Tomatoes
  • 2 oz. White Cooking Wine
  • Info
    2 oz. Grated Parmesan
  • Info
    1 oz. Crispy Fried Onions
  • Info
    5 oz. Linguine
  • Info
    4 oz. Light Cream
  • 10 oz. Cremini Mushrooms

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
    698
  • Carbohydrates
    77g
  • Fat
    31g
  • Protein
    30g
  • Sodium
    1161mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    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.

  • 2

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Mince garlic. Halve tomatoes. 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.

  • 3

    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.

  • 4

    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.

  • 5

    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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