Meal Kit
Spaghetti with Roasted Red Pepper Cream
with garlic bread
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Wheat
- Vegetarian
Chef
Scott Gorsky
In Your Box (serves 2)
- 2 Red Bell Pepper
- 1 Mini Baguette
- 5 oz. Spaghetti
- 4 oz. Light Cream
- 1 Shallot
- 2 Tbsp. Tomato Paste
- 1 oz. Cheese and Garlic Croutons
- 1 oz. Grated Parmesan
- 2 Garlic Clove
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving)
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Calories880
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Carbohydrates118g
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Net Carbs108g
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Fat36g
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Protein25g
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Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Medium Pot
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium 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
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1 Roast Peppers and Prepare Ingredients
Stem red bell peppers, halve, seed, and remove ribs. Place peppers on prepared baking sheet, skin side up. Drizzle with 1 tsp. olive oil and a pinch of salt and massage oil into peppers. Roast in hot oven until slightly charred and tender, 20-22 minutes.
Remove peppers to a cutting board. Replace foil on baking sheet and reserve.While peppers roast, mince garlic.Halve baguette lengthwise.Peel and halve shallot. Slice thinly.Crush croutons into coarse crumbs. -
2 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, make garlic bread. -
3 Bake Garlic Bread and Cut Bell Peppers
Combine 1 Tbsp. olive oil and half the garlic (reserve remaining for sauce) in a mixing bowl.
Place baguette on re-foiled baking sheet, cut side up. Spread olive oil-garlic mixture on cut side. Bake until golden brown, 5-7 minutes.While garlic bread bakes, cut roasted red peppers into 1/4" dice. -
4 Make the Sauce
Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and shallot to hot pan. Stir often until shallot begins to caramelize, 3-5 minutes.
Add remaining garlic and red pepper flakes (to taste). Cook until aromatic, 30-60 seconds.Stir in pasta cooking water, cream, tomato paste, and roasted red peppers and any accumulated juices. Bring to a simmer and stir occasionally until thick enough to coat the back of a spoon, 2-3 minutes.Season with 1/2 tsp. salt. Remove from burner. -
5 Finish the Dish
Combine pasta and Parmesan with sauce until pasta is completely coated.
Plate dish as pictured on front of card, garnishing with crushed croutons. Bon appétit!
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