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
Here you are; a classic bowl of spaghetti and tomato sauce. We're not having you form your own pasta out of rice and toothpicks. We're not having you separate the tomato insides from the skins, then roasting the skins while sautéing the insides, then pureeing both… none of that! Simple tomato-mushroom flavors, with garlic bread on the side: no bells, no whistles, just simple absolute perfection.
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
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
Meatlovers! Cook protein in a medium non-stick pan over medium-high heat with 1 tsp. olive oil. If using ground beef, break up meat until no pink remains and beef reaches minimum internal temperature, 4-6 minutes. If using Impossible burger, break up burger until until heated through, 4-6 minutes. If using ground chicken, break up chicken until no pink remains and chicken reaches minimum internal temperature, 7-9 minutes. If using shrimp, pat dry and cook until opaque and shrimp reach minimum internal temperature, 2-3 minutes per side. Add to pasta as desired.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve ¾ cup pasta cooking water. Drain pasta in colander. Return to pot and toss with 1 tsp. olive oil. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Core tomato and cut into ¼" dice.
Peel and mince shallot.
In a mixing bowl, combine 1 Tbsp. olive oil and half the garlic (reserve remaining for sauce). Set aside.
Toast the Breadcrumbs
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add panko to hot pan and stir often until golden brown, 3-4 minutes.
Transfer panko to towel-lined plate. Wipe pan clean and reserve.
Bake the Garlic Bread
Place French roll halves on prepared baking sheet, cut side up. Top cut sides with garlic-oil mixture.
Bake in hot oven until golden brown, 8-10 minutes.
While garlic bread bakes, make sauce.
Make Sauce and Finish Dish
Return pan used to toast breadcrumbs to medium-high heat and add 1 tsp. olive oil. Add mushrooms to hot pan and stir often until mushrooms begin to soften, 3-4 minutes.
Add shallot, tomato, remaining garlic, and a pinch of salt. Stir occasionally until combined and aromatic, 1-2 minutes.
Stir in tomato sauce, reserved pasta cooking water, seasoning blend, ½ tsp. salt, and a pinch of pepper. Bring to a boil. Once boiling, reduce heat to a simmer. Stir occasionally until slightly thickened, 2-3 minutes.
Stir in pasta until coated with sauce. Remove from burner.
Plate dish as pictured on front of card, garnishing with panko. Bon appétit!
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