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
Pasta often contains mushrooms, but not like this: mushrooms coated in flour and panko, are fried to a rich, amazing crunch and flavor, sitting atop a mound of spaghetti and pesto sauce that brings both flavor and comfort. The perfect combo of umami and tang, this pasta meal brings the shrooms in a whole new and amazing way.
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
Medium Non-Stick Pans
Before You Cook
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
Customize It Instructions
Meatlovers! If adding protein, season with a pinch of salt and pepper and cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using Impossible burger, break up burger until heated through, 4-6 minutes. If using ground chicken, break up chicken until no pink remains and chicken reaches minimum internal temperature, 7-9 minutes. If using steak strips, separate into a single layer and pat dry. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using shrimp, cook undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes. Add to pasta as desired.
Prepare the Mushrooms
Using a spoon, scoop out black undersides (gills) of portobello mushrooms and remove stems.
Reserve 1 Tbsp. flour and set aside. Place remaining flour and ⅓ cup water in a mixing bowl and stir until a thin batter forms, like a pancake batter. If too thick, add another 1 tsp. water and stir until desired consistency is reached.
Place panko on a plate. Dip mushrooms in batter, coating completely. Then transfer to plate with panko, gently flipping until coated.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve ½ cup pasta cooking water. Drain in a colander and rinse with cold water. Set aside.
While pasta boils, cook mushrooms.
Cook the Mushrooms
Line a plate with a paper towel.
Place a medium non-stick pan over medium heat and add canola oil. Let heat, 5 minutes.
After 5 minutes, test oil temperature by adding a pinch of flour batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Place mushrooms in hot oil and cook until golden brown, 2-3 minutes per side. Work in batches, if necessary.
Remove from burner. Transfer mushrooms to towel-lined plate. Tent with foil.
Make the Sauce
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add reserved flour to hot pan and stir until no dry flour remains in pan.
Add half the reserved pasta cooking water, cream cheese, pesto, and ½ tsp. salt. Bring to a simmer.
Once simmering, stir until creamy and starting to thicken, 2-3 minutes.
Stir in cooked pasta. Remove from burner. If too thick, add remaining pasta cooking water, 1 Tbsp. at at time, until desired consistency is reached.
Finish the Dish
Plate dish as pictured on front of card, garnishing with Parmesan and red pepper flakes (to taste). Bon appétit!
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