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
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Under %{max_calories} caloriesVegetarian
Chef
Scott Gorsky
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)
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4 fl. oz. Cream Sauce Base
- 6 oz. Cremini Mushrooms
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5 oz. Penne Pasta
- 2 oz. Baby Spinach
- 1 Shallot
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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.
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Nutrition (per serving) Gqyz55OB
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Calories490
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Carbohydrates69g
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Net Carbs64g
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Fat16g
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Protein19g
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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
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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.
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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!
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