Meal Kit
Penne with Sun-Dried Tomato Cream
with mushrooms, spinach, and Parmesan
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Wheat
- Calorie-Conscious
- Vegetarian
Chef
Scott Gorsky
In Your Box (serves 2)
- 4 fl. oz. Cream Sauce Base
- 6 oz. Cremini Mushrooms
- 5 oz. Penne Pasta
- 2 oz. Baby Spinach
- 1 Shallot
- 1 oz. Shaved Parmesan
- 1 oz. Julienned Sun-Dried Tomatoes
- 1 Tbsp. Tomato Puree
- 2 tsp. Vegetable Base
- ¼ tsp. Red Pepper Flakes
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)
-
Calories490
-
Carbohydrates69g
-
Net Carbs64g
-
Fat16g
-
Protein19g
-
Sodium1510mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
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
-
Meatlovers! If using protein, pat dry and cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Italian sausage, break up until sausage reaches minimum internal temperature, 4-6 minutes. If using shrimp, cook until shrimp reach minimum internal temperature, 2-3 minutes per side. Add to pasta as desired.
-
1 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Peel and mince shallot. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat with 2 tsp. olive oil.
Add mushrooms, shallot, red pepper flakes (to taste), 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir often until browned and tender, 4-6 minutes.Transfer vegetables to a plate. Reserve pan; no need to wipe clean. -
3 Start the Pasta
Return pan used to cook mushrooms to high heat.
Add sun-dried tomatoes, tomato puree, and vegetable base to hot pan and stir to combine. Add pasta, 31/2 cups water, and 1/4 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. -
4 Make the Sauce
Stir in cream base and 1/4 tsp. salt and bring to a simmer. Do not boil, as cream sauces can break during boiling.
Once simmering, stir occasionally until sauce thickens and coats pasta, 2-4 minutes. -
5 Finish Pasta and Finish Dish
Add mushroom-shallot mixture, spinach, cheese (reserve a pinch for garnish), and a pinch of salt and pepper to hot 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 reserved cheese. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
