Portobello and Blue Cheese Penne

with pretzel bread croutons

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Vegetarian
A note about serious food allergies

This isn't your workaday pasta with typical flavors and normal textures. This pasta levels up, bringing entirely new players to this ballgame. Starting with the serious umami punch from the portobello mushrooms, these meaty morsels are infused with sweet maple seasoning, making for a delightful contrast. This pasta also brings you the creamy pungency of blue cheese and the salty crunch of pretzel croutons. All these odd combinations and different preparations, resulting in pure pasta magic.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • Info
    2 oz. Blue Cheese
  • Info
    5 oz. Penne Pasta
  • 4 oz. Grape Tomatoes
  • 2 Portobello Mushrooms
  • Info
    1 Pretzel Bun
  • ½ fl. oz. White Balsamic Vinegar
  • 1 tsp. Smokehouse Maple Seasoning
  • Info
    4 fl. oz. Light Cream
  • ½ oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
    736
  • Carbohydrates
    88g
  • Fat
    35g
  • Protein
    20g
  • Sodium
    1506mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Pasta
    1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander and return to pot to keep warm. While pasta cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Halve tomatoes. Mince garlic. Using a spoon, scoop out black undersides (gills) of portobello mushrooms. Cut mushrooms into ¾" dice. Cut pretzel bun into ¾" dice.

  • Step 3 - Make Croutons and Marinate Tomatoes
    3

    Make Croutons and Marinate Tomatoes

    In a mixing bowl, combine pretzel bun pieces, 2 tsp. olive oil, half the garlic (reserve remaining for tomatoes), and a pinch of pepper. Place bun pieces on prepared baking sheet and spread into a single layer. Bake in hot oven until golden brown, 6-8 minutes. While croutons bake, combine tomatoes, remaining garlic, white balsamic vinegar, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in mixing bowl used for croutons (no need to wipe clean). Set aside.

  • Step 4 - Cook the Portobello Mushrooms
    4

    Cook the Portobello Mushrooms

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and portobello mushrooms to hot pan. Stir occasionally until browned, 6-8 minutes. Stir in smokehouse maple seasoning.

  • Step 5 - Finish the Pasta
    5

    Finish the Pasta

    Stir in cream, half the blue cheese (reserve remaining for garnish), pasta cooking water, pasta, and ¼ tsp. salt. Bring to a boil and cook, 1 minute. Remove from burner and stir in half the croutons. Taste, and season with a pinch of salt, if desired. Plate as pictured on front of card, topping pasta with arugula, tomatoes, remaining croutons, and remaining blue cheese. Bon appétit!