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
If a watched pot falls in the woods, and no one's there to hear it, do you still need a colander? Wait, how is the pot being watched if no one's there? We might be getting our idioms mixed up there, but for this pasta recipe, there's no pot of water and no colander! That's right, everything for this delicious farfalle with charred vegetables in a robust tomato sauce comes together in one pan. Cleanup will be such a breeze that you'll be left with plenty of time to ponder such philosophical musings.
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
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
Prepare the Ingredients
Trim ends off green beans and cut into 2” pieces. Stem, seed, and cut red bell pepper into 1" dice. Mince garlic. Peel, trim, and cut carrots into ¼" diagonal slices. Halve baguette.
Char the Vegetables
Heat a medium pan over high heat. Add 2 tsp. olive oil, green beans, red peppers, and carrots to hot pan and cook 1-2 minutes, without stirring, or until vegetables are charred on one side. Add half the garlic and cook 30 seconds. Transfer vegetables to a plate and return pan to high heat (no need to wipe clean).
Cook the Pasta
Add pasta, vegetable base, 3 cups water, and marinara to pan. Stir to combine and bring to a boil. Once boiling, reduce to a simmer and cook uncovered, stirring occasionally, until pasta is al dente and water is absorbed, 11-14 minutes. Sauce should cling to pasta. Add charred vegetables, half the Parmesan, and 1 Tbsp. olive oil to pan and cook 1 minute.
Make the Garlic Bread
While pasta cooks, combine 1 Tbsp. olive oil, remaining garlic, and remaining Parmesan (reserve a pinch for garnish) in a small bowl. Spread mixture on cut sides of baguette, place on prepared baking sheet, and bake until golden brown, 6-9 minutes.
Plate the Dish
Place pasta on a plate and garnish with remaining Parmesan cheese. Slice garlic bread diagonally and serve on the side.
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