Meal Kit

Spaghetti with Roasted Red Pepper Cream

and garlic bread

Prep & Cook Time: 35-45 min.

Difficulty Level: Expert

Spice Level: Mild

Cook Within: 7 days

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
  • Vegetarian

We've given you twists in your favorite dishes, and turns to new ingredients and techniques you've never heard of. But not every meal should be an adventure. Some meals should fill the soul, the belly, the heart with warmth and flavors that are familiar. This tomato-y pasta, augmented by the sweetness of the roasted peppers and the heat of the red pepper flakes, checks all the comfort boxes and then some. In fact, we think this meal fits in quite nicely with some soft slippers, snug blankets, and a warm mug of cocoa. Treat yourself! Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.

In Your Box (serves 2)

  • 2 Red Bell Peppers
  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    1 Mini Baguette
  • Info
    5 oz. Spaghetti
  • 1 Shallot
  • 2 Tbsp. Tomato Puree
  • Info
    1 oz. Cheese and Garlic Croutons
  • Info
    1 oz. Grated Parmesan
  • 2 Garlic Cloves
  • 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander
  • 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

Customize It Instructions

  • Meatlovers! If using protein, pat dry and cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes. If using sliced flank steak, separate pieces, pat dry, and coarsely chop. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to pasta as desired.

  1. 1

    Roast Peppers and Prepare Ingredients

    Stem red bell peppers, halve, and remove seeds and ribs. Place peppers on prepared baking sheet, skin side up. Top with 1 tsp. olive oil and a pinch of salt and massage into peppers. Roast in hot oven until slightly charred and tender, 20-22 minutes.

    Carefully remove peppers to a cutting board. Replace foil on baking sheet and reserve.

    While peppers roast, halve bread lengthwise, if necessary.

    Crush croutons into coarse crumbs.

    Peel and halve shallot. Slice thinly.

    Mince garlic.

  2. 2

    Cook the Pasta

    Once water in medium pot 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. 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 bread on re-foiled baking sheet, cut side up. Spread olive oil-garlic mixture evenly on cut side. Bake in hot oven until golden brown, 5-7 minutes.

    While garlic bread bakes, cut roasted red peppers into 1/4" dice, removing any loose pieces of skin.

  4. 4

    Make the Sauce

    Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil, shallot, and a pinch of salt to hot pan. Stir often until beginning to brown, 3-5 minutes.

    Add remaining garlic and red pepper flakes (to taste). Cook until aromatic, 30-60 seconds.

    Stir in pasta cooking water, cream base, tomato puree, and roasted red peppers and any accumulated juices. Bring to a simmer. Once simmering, stir occasionally until thick enough to coat the back of a spoon, 2-3 minutes.

    Season with a pinch of salt. Remove from burner.

  5. 5

    Finish the Dish

    Stir pasta and Parmesan into pan with sauce until completely coated.

    Plate dish as pictured on front of card, garnishing with crushed croutons. Bon appétit!

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