Meal Kit

Roasted Red Pepper Steak Spaghetti

with spinach and Parmesan

Prep & Cook Time: 20-30 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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.)

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • Info
    5 oz. Spaghetti
  • 1 Yellow Onion
  • 2 oz. Baby Spinach
  • Info
    1 oz. Light Cream Cheese
  • Info
    1 oz. Grated Parmesan Cheese
  • Info
    2 Tbsp. Roasted Red Pepper Pesto
  • 1 Tbsp. Tomato Puree

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
    700
  • Carbohydrates
    66g
  • Fat
    29g
  • Protein
    45g
  • Sodium
    1480mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.

  • If using diced chicken breasts, pat dry and season with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using scallops, pat dry and season with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, cooking until browned and scallops reach minimum internal temperature, 1-2 minutes per side.

  • If using shrimp, pat dry and season with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, cooking until browned and shrimp reach minimum internal temperature, 2-3 minutes per side.

  1. 1

    Cook the Pasta

    Once water in medium pot 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, continue recipe.

  2. 2

    Prepare the Ingredients

    Peel and halve onion. Slice thinly.

    Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with 1/4 tsp. salt and a pinch of pepper.

  3. 3

    Cook the Onion and Steak Strips

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add onion to hot pan and stir occasionally until softened, 2-3 minutes.

    Add steak strips and stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

  4. 4

    Cook the Sauce

    Stir tomato puree, half the pasta cooking water, pesto, cream cheese, and 1/2 tsp. salt into hot pan until combined. 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 (reserve a pinch for garnish) until combined. Rest, 3 minutes.

    If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with reserved Parmesan. Bon appétit!

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