Wild Mushroom and Pesto Linguine

with sun-dried tomatoes, Asiago, and kale

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Vegetarian
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

We love mushrooms so much, we're giving you two kinds in this meal: your workaday standard creminis and somewhat-exotic shiitakes. These umami vessels are joined by healthy kale, savory sun-dried tomatoes, and herbaceous, flavor-eous pesto. It's all twirled together with pasta that makes for an easy-peasy, maximum flavor meal just when you need it.

In Your Box (serves 2)

  • 4 oz. Cremini Mushrooms
  • 3 oz. Shiitake Mushrooms
  • 1 Shallot
  • 4 oz. Kale
  • Info
    5 oz. Linguine
  • 1 oz. Julienned Sun-Dried Tomatoes
  • Info
    ¼ cup Basil Pesto
  • Info
    1 oz. Shredded Asiago Cheese

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
    566
  • Carbohydrates
    69g
  • Fat
    27g
  • Protein
    18g
  • Sodium
    923mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Cut cremini mushrooms into ¼" slices. Stem shiitake mushrooms and cut caps into ½" strips. Peel and slice shallot into very thin rounds. Stem kale and coarsely chop.

  • 2

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander. While pasta cooks, brown mushrooms.

  • 3

    Brown the Mushrooms

    Place a large non-stick pan over medium-high heat. Add 2 Tbsp. olive oil, cremini mushrooms, and shiitake mushrooms to hot pan. Stir occasionally until well-browned, 4-5 minutes.

  • 4

    Cook the Vegetables

    Add shallot to pan. Stir occasionally until tender, 1-2 minutes. Stir in kale, reserved pasta cooking water, sun-dried tomatoes, ½ tsp. salt, and ¼ tsp. pepper. Cook until kale wilts, 3-4 minutes.

  • 5

    Finish the Pasta

    Add pasta and pesto to pan and stir to combine. Plate dish as pictured on front of card, garnishing with Asiago. Bon appétit!

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