Family Meal Kit
Premium
One-Pot Tomato Cream Beef Pasta
with fresh basil and pesto
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Steak Strips
- 15 oz. Crushed Tomatoes
- 12 oz. Campanelle Pasta
- 4 fl. oz. Cream Sauce Base
- 1 Yellow Bell Pepper
- 3 oz. Frozen Peas
- 2 oz. Creme Fraiche
- 1 oz. Basil Pesto
- 1 oz. Cream Cheese
- ¼ oz. Fresh Basil
- 1 tsp. Garlic Pepper
- 1 tsp. Garlic 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)
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Calories750
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Carbohydrates80g
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Net Carbs73g
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Fat30g
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Protein44g
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Sodium1300mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Pot
- 1 Mixing Bowl
- 1 Colander/Strainer
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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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Remove from burner. Reserve 1/2 cup *pasta cooking water. Drain pasta in a colander/strainer and set aside. Wipe pot clean and reserve.While pasta cooks, continue recipe. -
2 Prepare Ingredients and Make Crema
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.
Stem basil, stack leaves, roll into a long cylinder, and slice lengthwise to create very thin strips. In a mixing bowl, combine pesto, creme fraiche, and a pinch of salt. Set aside.Pat steak strips dry. Coarsely chop, then separate pieces. -
3 Cook the Vegetables
Return pot used to cook pasta to medium-high heat and add 2 tsp. olive oil.
Add bell peppers to hot pot. Stir occasionally until tender, 6-8 minutes.Add peas, a pinch of pepper, and 1/4 tsp. salt. Stir often until combined and peas are heated through, 1-2 minutes. -
4 Add the Steak Strips and Sauce
Add 1 tsp. olive oil, steak strips, garlic pepper, 1/4 tsp. salt, garlic salt, and a pinch of pepper to hot pot. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Add tomatoes, 1/4 tsp. salt, and a pinch of pepper. Stir to combine and bring to a simmer.Once simmering, add cream base and cream cheese. Stir often until combined and sauce is slightly thickened, 2-3 minutes.If too thick, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Add Pasta and Finish Dish
Add pasta to hot pot. Stir often until combined and pasta is heated through, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping pasta with basil and garnishing with crema. Bon appétit!
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