Creamy Portobello and Roasted Red Pepper Linguine

with pecorino garlic bread

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

A note about serious food allergies

Portobello mushrooms are simply button mushrooms or brown mushrooms that have been allowed to reach full maturity. In other words, a mushroom for you, whose maturity and wisdom is so apparent as to be self-evidence. (Why are you sticking your tongue out at us?) The fabulous fungi are mixed in with kale (also a very grown-up food) and sauced by a roasted red pepper cream that belies a certain sophistication in the palate. Sprinkle a little pecorino on top, and this is some decidedly age-of-majority, pays-their-own-taxes pasta here. (But still young at heart!)

In Your Box (serves 2)

  • 3 oz. Roasted Red Peppers
  • Info
    ¼ cup Roasted Red Pepper Pesto
  • 2 Garlic Cloves
  • 2 Portobello Mushrooms
  • Info
    1 oz. Pecorino Cheese
  • Info
    1 French Roll
  • 4 oz. Kale
  • Info
    4 fl. oz. Light Cream
  • Info
    6 oz. Linguine
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Pasta

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Stem kale and coarsely chop. Using a spoon, scoop out black undersides (gills) of portobello mushrooms. Halve mushrooms, then cut into ¼" slices. Mince garlic. Halve French roll.

  • Step 3 - Cook the Vegetables

    Cook the Vegetables

    Place French roll on prepared baking sheet and drizzle with 2 tsp. olive oil. Top with half the garlic (reserve remaining for vegetables) and 1 tsp. pecorino on each (reserve remaining for sauce). Bake in hot oven until golden brown, 6-8 minutes. While roll bakes, place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 3-4 minutes. Add remaining garlic, kale, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until kale is wilted, 1-2 minutes.

  • Step 4 - Make the Sauce

    Make the Sauce

    Add light cream, reserved pasta water, and roasted red peppers to pan with vegetables. Bring to a boil, stirring constantly, until thick enough to coat the back of a spoon, 2-4 minutes. Remove from burner.

  • Step 5 - Finish the Dish

    Finish the Dish

    Add pesto, remaining pecorino (reserve a pinch for garnish), cooked pasta, ¼ tsp. salt, and a pinch of pepper and toss to coat. Plate dish as pictured on front of card, garnishing with reserved pecorino. Bon appétit!