Penne Pasta with Sun-Dried Tomato Cream

with cremini mushrooms, spinach, and Parmesan

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Shellfish

Vegetarian
A note about serious food allergies

We're all about narrowing the gulf between you and a delicious homemade dinner, and we've outdone ourselves with this pasta. There's no giant pot of boiling water to deal with and no colander to dig out of your cupboard. One pan and a trusty wooden spoon are all you need to put this dinner on the table. Meaty cremini mushrooms in a creamy mixture of tangy sun-dried tomatoes and fresh spinach make for a meal that's all comfort and no hassle. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.

In Your Box (serves 2)

  • Info
    2 oz. Shaved Parmesan
  • 6 oz. Cremini Mushrooms
  • 1 Shallot
  • ¼ tsp. Red Pepper Flakes
  • Info
    6 oz. Penne Pasta
  • 1 oz. Julienned Sun-Dried Tomatoes
  • 1 Tbsp. Tomato Paste
  • 2 tsp. Vegetable Base
  • Info
    4 fl. oz. Light Cream
  • 2 oz. Baby Spinach

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
    645
  • Carbohydrates
    81g
  • Fat
    25g
  • Protein
    24g
  • Sodium
    1432mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Peel and mince shallot.

  • Step 2 - Cook the Vegetables
    2

    Cook the Vegetables

    Heat a large non-stick pan over medium-high heat with 2 tsp. olive oil. Add mushrooms, shallot, red pepper flakes (to taste), ¼ tsp. salt, and a pinch of pepper to hot pan. Stir often until browned and tender, 4-6 minutes. Transfer to a plate. Reserve pan; no need to wipe clean. Meat lovers! If using chicken, pat dry and cut into 1" pieces on a separate cutting board. Season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil in a medium non-stick pan over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using shrimp, pat dry. Cook with 1 tsp. olive oil in a medium non-stick pan over medium-high heat until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. If using ground beef, cook in a medium non-stick skillet over medium-high heat with 1 tsp. olive oil. Break into small pieces with a spoon until no pink remains, 4-6 minutes. Season with ¼ tsp. salt and a pinch of pepper.

  • Step 3 - Start the Pasta
    3

    Start the Pasta

    Return pan used to cook mushrooms to high heat. Add 3½ cups water, ¼ tsp. salt, pasta, sun-dried tomatoes, tomato paste, and vegetable base to hot pan and stir to combine. Pasta should be covered by liquid. Add more water if needed. Bring to a simmer, then reduce heat to medium to maintain simmer. Stir often until pasta is al dente, 12-15 minutes. After pasta finishes cooking, there should be 1 cup liquid remaining after cooking.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    Stir in cream and ¼ tsp. salt and bring to a simmer. Do not boil, as cream sauces can break during boiling. Once simmering, stir occasionally until sauce thickens to coat pasta, 2-4 minutes. If using protein, stir into pasta.

  • Step 5 - Finish Pasta and Finish Dish
    5

    Finish Pasta and Finish Dish

    Add mushroom-shallot mixture, spinach, Parmesan (reserve a pinch for garnish), and a pinch of salt and pepper to pan. Stir gently until spinach just begins to wilt, 30-60 seconds. Remove from burner. Plate dish as pictured on front of card, garnishing with remaining Parmesan. Bon appétit!

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