Meal Kit
Mushroom Campanelle with Goat Cheese Cream Sauce
and cheesy garlic bread
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Patrick Le Beau
Dinner is all about bringing things together: family, fork and knife, hunger and satiation. Here, we're bringing together the tangy, creamy goat cheese with the umami-bomb status of our favorite fungi. Bring this meal kit together with you. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
- 8 oz. Cremini Mushrooms
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6 oz. Campanelle Pasta
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4 oz. Light Cream
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1 Ciabatta
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2 oz. Goat Cheese
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½ oz. Grated Parmesan
- 2 Garlic Cloves
- 1 tsp. Onion Salt
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) DOLLE1O8
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Calories780
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Carbohydrates93g
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Net Carbs89g
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Fat35g
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Protein26g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Colander
- 1 Baking Sheet
- 1 Medium Pot
- 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
Customize It Instructions
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Meat lovers! If using steak strips or flank steak, separate into a single layer and pat dry. Season with ¼ tsp. salt and a pinch of pepper. Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil and steak to pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. If using Italian sausage, on a separate cutting board, remove Italian sausage from casing. Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil and sausage to pan. Stir often, breaking up sausage, until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes. Add to pasta as desired.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 11-12 minutes.
Reserve 1/4 cup pasta cooking water. Drain pasta in a colander and set aside. -
2 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Halve ciabatta, if necessary.Mince garlic. -
3 Bake the Garlic Bread
Place ciabatta on prepared baking sheet, cut side up. Top each with 1 tsp. olive oil, garlic, and Parmesan.
Bake in hot oven until cheese starts to brown, 8-9 minutes.While garlic bread bakes, make sauce. -
4 Make the Sauce
Place a large non-stick pan over medium-high heat and 1 Tbsp. olive oil. Add mushrooms to hot pan and cook undisturbed, 3 minutes.
Stir in onion salt and cook until browned, 3-4 minutes.Add cream and half the goat cheese (reserve remaining for garnish) and stir until goat cheese melts and sauce starts to thicken, 1-2 minutes.Add pasta and stir until coated. If too thick, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping with remaining goat cheese. Bon appétit!
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