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
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
Meat lovers! Cook proteins in a large non-stick pan over medium-high heat with 1 tsp. olive oil. If using flank steak, separate, pat dry, and season all over with a pinch of salt and pepper. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. If using shrimp, pat dry. Cook until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. If using ground beef, break up meat until no pink remains, and reaches a minimum internal temperature of 160 degrees, 4-6 minutes. Add to pasta as desired.
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.
Start the Pasta
Return pan used to cook mushrooms to high heat.
Add sun-dried tomatoes, tomato paste, and vegetable base to hot pan and stir to combine. Add pasta, 3 ½ cups water, and ¼ tsp. salt. Pasta should be covered by liquid. Add more water if needed.
Bring to a simmer, then reduce heat to medium. (Liquid should still be simmering.) Stir often until pasta is al dente, 12-15 minutes. There should be about a cup liquid remaining in pan.
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.
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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