15 Minute Meal Kit
Italian Sausage Stuffed Mushroom Pasta
stovetop cooking
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Milk, Wheat
Chef
Sarah Thomsen
In Your Box (serves 2)
- ¼ tsp. Red Pepper Flakes
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⅓ oz. Butter
- 8 oz. Italian Pork Sausage Links
- 2 tsp. Chicken Base
- 8 oz. Sliced Cremini Mushrooms
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¼ cup Panko Breadcrumbs
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3 oz. Light Cream Cheese
- 2 Green Onion
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8 oz. Cooked Penne Pasta
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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Calories690
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Carbohydrates58g
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Fat40g
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Protein32g
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Sodium1688mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Non-Stick Pan
- 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 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate. On a separate cutting board, remove Italian sausage from casing.
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2 Make the Breadcrumbs
Place a small non-stick pan over medium heat and add 1 tsp. olive oil and butter to hot pan. Let melt, 1 minute. Add panko and stir occasionally until lightly browned, 1-2 minutes. Remove from burner. Stir in green portions of green onions and red pepper flakes (to taste). Set aside.
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3 Start the Pasta
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and cook undisturbed until starting to soften, 2-3 minutes. Add sausage and white portions of green onions to pan. Stir often, breaking into small pieces, until sausage is browned and reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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4 Finish Pasta and Finish Dish
Add chicken base, ¼ cup water, and cream cheese to pan. Stir until cream cheese is melted, 1-2 minutes. Bring to a simmer. Once simmering, remove from burner. Stir in pasta and a pinch of salt until coated. If too dry, add additional water, 1 Tbsp. at a time, until desired consistency is reached. Plate dish as pictured on front of card, topping pasta with breadcrumbs. Bon appétit!
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