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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
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.
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 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
Customize It Instructions
Meatlovers! If using protein, cook in a medium non-stick pan with 2 tsp. olive oil. If using diced chicken, pat dry, and season with ¼ tsp. salt and a pinch of pepper. Stir occasionally over medium heat until chicken reaches minimum internal temperature, 5-7 minutes. If using steak strips, separate into a single layer, pat dry, and season with ¼ tsp. salt and a pinch of pepper. Stir occasionally over medium-high heat until no pink remains and steak strips reaches minimum internal temperature, 4-6 minutes. If using Impossible Burger, stir often over medium-high heat, breaking up burger until heated through, 7-9 minutes.
Prepare the Ingredients
Peel and halve shallot. Slice halves into thin strips.
Cut mushrooms into ¼" slices.
Stem and coarsely chop oregano.
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 stir occasionally until soft and aromatic, 1-2 minutes.
Add mushrooms and stir occasionally until beginning to brown, 2-3 minutes.
Add tomatoes, oregano, ½ tsp. salt, and a pinch of pepper. Stir occasionally until softened, 2-3 minutes.
Transfer vegetables to a plate. Reserve pan; no need to wipe clean.
Make the Cream Sauce
Return pan used to cook vegetables to low heat. Add cream to hot pan and bring to a gentle simmer.
Once simmering, 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.
Cook the Penne
Once water is boiling, add pasta 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.
Toast Baguette and Finish Dish
Halve baguette and place on prepared baking sheet, cut side up. Top evenly with 1 tsp. olive oil, 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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