Many fake quotes go round the Internet, but we're very sure that Patrick Henry said “give me pasta or give me death.” Really, when given a bowl of cavatappi with rich mushrooms, sweet peas, and not one, not two, but three cheeses, what else are you going to say? As the patriot Nathan Hale said, “I only regret, that I have but one pasta dish to eat from Home Chef this week.” Tip: If you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.
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You Will Need
Large Non-Stick Pan
Before You Cook
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Coarsely chop spinach.
Coarsely crush croutons.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add mushrooms to hot pan and cook undisturbed, 3 minutes.
Then stir occasionally until mushrooms are browned, 3-4 minutes.
Stir in garlic salt.
Make the Sauce
Stir in ½ cup pasta cooking water and bring to a simmer. Once simmering, add cream cheese and stir occasionally until thoroughly combined, 1-2 minutes.
Stir in cheddar cheese and Parmesan cheese until melted, 30-60 seconds.
Finish the Dish
Add peas and spinach. Stir occasionally until spinach is wilted, 2-3 minutes.
Stir in pasta, coating with sauce. If sauce is too thick, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner. Add a pinch of salt and hot sauce (to taste).
Plate dish as pictured on front of card, garnishing with croutons. Bon appétit!
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