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
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.
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
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Peel and mince shallot.
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.
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.
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.
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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