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
A note about serious food allergies
No muss, no fuss, no drama… that's how you like your dinners. We know, we understand; sometimes the love of the art of cooking just has to be replaced with “I want something delicious, fast and easy.” Tangy roasted red pepper combines with another distinct tang, tomato, and with the cream cheese and Parmesan, becomes a restaurant- level sauce you make in less time than it takes to say “I want something delicious, fast and easy.” (Okay, maybe not that fast.)
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.
You Will Need
Large Non-Stick Pan
Before You Cook
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Peel and halve shallot. Slice thinly.
Separate steak strips into a single layer and pat dry. Season with ¼ tsp. salt and a pinch of pepper.
Start the Sauce
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shallots to hot pan and stir occasionally until softened, 1-2 minutes.
Add steak strips and stir occasionally until no pink remains on steak, 4-6 minutes.
Finish the Sauce
Add tomato paste, ½ cup pasta cooking water, red pepper pesto, cream cheese, and ½ tsp. salt to pan. Thoroughly combine, then bring to a simmer.
Once simmering, stir occasionally until thickened, 3-5 minutes.
Stir in pasta and spinach and cook until spinach is just wilted, 1-2 minutes.
Remove from burner. Stir in Parmesan until combined.
If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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