Pine Nut & Goat Cheese Bucatini Alfredo

with garlic bread

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Tree Nuts

Vegetarian
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 you!
A note about serious food allergies

Alfredo has finally grown up! Our version uses bucatini – a thick, spaghetti-like pasta that's actually a tube. We add tangy goat cheese, roasted red peppers, sweet peas, and finish with a flourish of pine nuts. It's every bit as creamy as the traditional version, and with a side of toasted garlic bread, you've got a plate of comfort food perfect for cozying up with your loved ones.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 2 oz. Roasted Red Peppers
  • Info
    1 Mini Baguette
  • Info
    5 oz. Bucatini
  • 2 fl. oz. White Cooking Wine
  • Info
    4 oz. Light Cream
  • Info
    2 oz. Goat Cheese
  • ¼ tsp. Red Pepper Flakes
  • 4 oz. Peas
  • Info
    ¾ oz. Pine Nuts

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
    827
  • Carbohydrates
    107g
  • Fat
    34g
  • Protein
    23g
  • Sodium
    1268mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander
  • 2 Medium Pans

Before You Cook

  • 1

    Prepare the Ingredients

    Mince garlic. Cut roasted red pepper into ½" dice. Halve baguette lengthwise and slice each half on an angle, creating four wedges.

  • 2

    Cook the Pasta

    Add pasta to boiling water and stir constantly, 30 seconds. Then stir occasionally until tender, 10-12 minutes. Drain in a colander, return to pot, and toss with 1 tsp. olive oil. Cover and set aside. While pasta cooks, start sauce.

  • 3

    Start the Sauce

    Heat 1 tsp. olive oil in a medium pan over medium heat. Add half the garlic (reserve remaining for garlic bread) and cook until fragrant, 1 minute. Add white wine and cook 1 minute. Add cream, whisk, and return to simmer.

  • 4

    Finish the Sauce

    Reduce heat to low and stir constantly, 5 minutes. Add goat cheese (breaking up with your hands if needed) and whisk until fully incorporated. Add red pepper flakes (to taste) and season with a pinch of salt and pepper. Remove from burner and set aside.

  • 5

    Toast Bread and Sauté Vegetables

    Place baguette wedges on prepared baking sheet and lightly brush with olive oil. Season with remaining garlic and a pinch of salt and pepper. Bake until browned, 5-7 minutes. While bread bakes, heat 1 tsp. olive oil in another medium pan over medium heat. Add peas, pine nuts, and roasted red peppers to hot pan. Stir occasionally, 5 minutes. Remove from burner and season with a pinch of salt and pepper.

  • 6

    Finish the Dish

    Place a serving of pasta on a plate or in a bowl. Ladle sauce over pasta and add vegetables. Serve garlic bread on the side.

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