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
Say you're late, running out of time. Or your daily tasks are taking too much time. You don't have time to relax and unwind. Don't sweat it; we're given you a bunch of thyme here. Yes, that’s one of our signature lame word puns, but I also this: the thyme mustard sauce enrobing this pasta will make time melt away in joy. This meal is super easy and quick to make, which also will save you time. Thyme saving you time… our word puns are almost as good as this meal.
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
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
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 12-13 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Thinly slice garlic.
Stem and coarsely chop thyme.
Cut mushrooms into ¼" slices.
Coarsely chop walnuts.
Cook the Mushrooms
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add mushrooms and ¼ tsp. salt to hot pan and stir occasionally until browned, 4-6 minutes.
Transfer mushrooms to a plate.
Wipe pan clean and reserve.
Make the Sauce
Return pan used to cook mushrooms to medium heat and add 2 tsp. olive oil. Add garlic and cook until aromatic, 15-30 seconds.
Stir in pasta, cream, thyme, mustard, ¼ cup reserved pasta cooking water, and Parmesan. Bring to a boil and cook until thickened, 1-2 minutes.
If pasta is too dry, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner. Stir in walnuts, mushrooms, and a pinch of salt until combined.
Finish the Dish
Plate dish as pictured on front of card, garnishing with crushed croutons. Bon appétit!
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