Meal Kit

Spaghetti and Tomato-Mushroom Sauce

with crispy garlic bread

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Wheat

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

In Your Box (serves 2)

  • 8 fl. oz. Marinara Sauce
  • 10 oz. Cremini Mushrooms
  • 1 Shallot
  • ¼ oz. Parsley
  • 1 Roma Tomato
  • Info
    1 French Roll
  • 2 Garlic Cloves
  • ½ tsp. Garlic Salt
  • Info
    5 oz. Spaghetti
  • Info
    2 Tbsp. Panko Breadcrumbs

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 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
  1. 1

    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 and return to pot. Toss with 1 tsp. olive oil. Set aside. While pasta cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Core tomato and cut into ¼" dice. Mince parsley, leaves and stems. Peel and mince shallot. Mince garlic. In a mixing bowl, combine 1 Tbsp. olive oil and half the garlic (reserve remaining for sauce). Set aside.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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, and remaining garlic. Stir occasionally until aromatic, 1-2 minutes. Stir in marinara sauce, reserved pasta cooking water, garlic salt, ¼ tsp. salt, and a pinch of pepper. Bring to a boil. Once boiling, reduce heat to 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 and parsley. Bon appétit!

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