Mushroom Parmesan Penne Pasta

with oregano and baguette

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian
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 you!
A note about serious food allergies

On most nights, a bowl of creamy pasta with savory mushrooms is perhaps the best thing ever. This heavenly dish starts with al dente penne pasta covered with a Parmesan cream sauce. It's topped with said mushrooms, sautéed shallots, and tomatoes. This dish is an elegant reminder that elevated comfort food doesn't have to take a lot of time.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • Info
    1 oz. Shaved Parmesan
  • 1 Shallot
  • 6 oz. Cremini Mushrooms
  • 4 oz. Grape Tomatoes
  • 0.125 oz. Oregano
  • Info
    4 fl. oz. Light Cream
  • Info
    5 oz. Penne Pasta
  • Info
    1 Mini Baguette

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.

  • Nutrition (per serving)

  • Calories
    740
  • Carbohydrates
    107g
  • Fat
    26g
  • Protein
    23g
  • Sodium
    1607mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Colander

Before You Cook

  • 1

    Prepare the Ingredients

    Peel and halve shallot. Slice halves into thin strips. Mince garlic. Cut mushrooms into ¼" slices. Halve tomatoes. Stem and coarsely chop oregano.

  • 2

    Cook the Vegetables

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shallot and half the garlic (reserve remaining for bread) to hot pan and cook until soft and aromatic, 1 minute. Add mushrooms and stir occasionally until beginning to brown, 2-3 minutes. Add tomatoes, oregano, ½ tsp. salt, and a pinch of pepper and stir occasionally until softened, 2-3 minutes. Transfer vegetables to a plate. Reserve pan; no need to wipe clean.

  • 3

    Make the Cream Sauce

    Return pan used to cook vegetables to low heat. Add cream to hot pan and bring to a gentle simmer. Add Parmesan (reserve a pinch for garnish) and a pinch of salt and pepper. Stir constantly until thickened, 3-4 minutes. Remove from burner. While sauce cooks, cook pasta.

  • 4

    Cook the Penne

    Add pasta to boiling water and cook until al dente, 10-12 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander and return to pot. Add cream sauce and vegetables to pot and stir until thoroughly combined. If sauce is too dry, add reserved pasta water 1 Tbsp. at a time until desired consistency is reached. While pasta cooks, toast baguette.

  • 5

    Toast Baguette and Finish Dish

    Halve baguette and place on prepared baking sheet. Lightly brush with 1 tsp. olive oil and top with remaining garlic, ¼ tsp. salt, and a pinch of pepper. Toast in hot oven until golden brown, 7-9 minutes. Plate dish as pictured on front of card, garnishing pasta with remaining Parmesan. Bon appétit!

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