Portobello and Pumpkin Spaghetti

With Robust Tomato Sauce

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
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

This hearty pasta dish marries the last of the fresh heirloom tomatoes and pumpkin, a much loved autumn staple. Gluten-free spaghetti is paired with savory portobello mushrooms, tomatoes, and vitamin-packed pumpkin so you have an easy dinner that leaves everyone happy and full.

In Your Box (serves 2)

  • 1 Yellow Onion
  • 2 Tomato
  • 4 Portobello Mushrooms
  • 2 Parsley Sprigs
  • ½ Gluten-Free Spaghetti
  • 1 Vegetable Bouillon Cube
  • 4⅓ oz. Canned Pumpkin
  • 6 fl. oz. Tomato Sauce
  • 2 Tbsp. Italian Seasoning Blend

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
    560
  • Carbohydrates
    108g
  • Fat
    7g
  • Protein
    21g
  • Sodium
    688mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Mixing Bowl
  • 1 Medium Pan
  • 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Cut onion and tomatoes into a dice. Stem Portobello mushrooms and cut stem into a dice. Using a spoon, gently remove mushroom gills from cap. Cut caps into ½" pieces. Stem and dice parsley.

  • 2

    Prepare the Pasta

    Bring a medium pot of lightly salted water to a boil and put a colander in the sink. Once water is boiling, add the pasta. Cook for 8-12 minutes, until al dente and drain. Gluten-free pasta can stick together as it cooks, so be sure to stir with a slotted spoon, if necessary, to break up any clumps.

  • 3

    Deglaze the Mushrooms

    While the pasta is cooking, prepare the sauce. In a mixing bowl, whisk together vegetable bouillon cube and ½ cup warm water until cube is entirely dissolved. Line a medium pan with a thin layer of bouillon liquid. Add onion and sauté over medium heat until translucent (this technique is called “deglazing”). Add mushrooms, stirring occasionally until all the liquid has been absorbed, adding a splash of vegetable stock as needed to deglaze the pan.

  • 4

    Make the Sauce

    Adjust heat to low-medium and stir in tomatoes, pumpkin, tomato sauce, and Italian seasoning and let simmer 5-10 minutes. Season with salt and pepper to taste.

  • 5

    Plate the Dish

    Arrange a pile of spaghetti on to the plate, twisting as you go to build height. Ladle of the sauce atop the spaghetti. Garnish with fresh parsley and a crack of fresh black pepper.

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