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, Eggs, Wheat, Soy

Vegetarian icon
A note about serious food allergies

In Your Box (serves 2)

  • 2 Garlic Cloves
  • Info
    2 oz. Blue Cheese Crumbles
  • Info
    5 oz. Penne Pasta
  • 4 oz. Grape Tomatoes
  • 2 Portobello Mushroom
  • Info
    1 Pretzel Buns
  • 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
    790
  • Carbohydrates
    89g
  • Fat
    42g
  • Protein
    18g
  • Sodium
    1264mg

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, 4 tsp. olive oil, half the garlic (reserve remaining for tomatoes), and a pinch of pepper. Spread into a single layer on prepared baking sheet. Reserve bowl; no need to wipe clean. Bake in hot oven until golden brown, 6-8 minutes. While croutons bake, toss tomatoes, remaining garlic, white balsamic vinaigrette, 1 tsp. olive oil, and a pinch of salt and pepper in mixing bowl used for croutons. Set aside.

  • Step 4 - Cook the Portobello
    4

    Cook the Portobello

    Heat a large non-stick pan over medium-high heat. Add 4 tsp. olive oil and portobello mushrooms to hot pan. Stir occasionally until browned, 6-8 minutes. Stir in seasoning blend.

  • Step 5 - Finish the Pasta
    5

    Finish the Pasta

    Add cream, half the blue cheese, pasta water, pasta, and ¼ tsp. salt. Stir, 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!