Meal Kit

Penne with Sun-Dried Tomato Cream

with mushrooms, spinach, and Parmesan

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
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
    4 fl. oz. Cream Sauce Base
  • 6 oz. Cremini Mushrooms
  • Info
    5 oz. Penne Pasta
  • 2 oz. Baby Spinach
  • 1 Shallot
  • Info
    1 oz. Shaved Parmesan
  • 1 oz. Julienned Sun-Dried Tomatoes
  • 1 Tbsp. Tomato Puree
  • 2 tsp. Vegetable Base
  • ¼ tsp. Red Pepper Flakes
Contains: Sulfites
Food intolerance information

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
    550
  • Carbohydrates
    71g
  • Fat
    22g
  • Protein
    20g
  • Sodium
    1650mg

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. 1

    Prepare the Ingredients

    Cut mushrooms into 1/4" slices.

    Peel and mince shallot.

  2. 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. 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. 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. 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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