Meal Kit
Creamy Portobello and Roasted Red Pepper Linguine
with pecorino garlic bread
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat, Soy
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Vegetarian
Chef
Scott Gorsky
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)
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6 oz. Linguine
- 2 Portobello Mushrooms
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4 oz. Light Cream
- 4 oz. Kale
- 3 oz. Roasted Red Peppers
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1 French Roll
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¼ cup Roasted Red Pepper Pesto
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1 oz. Pecorino Cheese
- 2 Garlic Cloves
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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Calories860
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Carbohydrates101g
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Net Carbs92g
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Fat44g
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Protein20g
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Sodium1840mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 Baking Sheet
- 1 Large 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 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 9-11 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, prepare ingredients. -
2 Prepare the Ingredients
Stem kale and coarsely chop.
Using a spoon, scoop out black undersides (gills) of portobello mushrooms. Halve mushrooms, then cut into 1/4" slices.Mince garlic.Halve French roll. -
3 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, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until kale is wilted, 1-2 minutes. -
4 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. -
5 Finish the Dish
Add pesto, remaining pecorino (reserve a pinch for garnish), cooked pasta, 1/4 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!
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