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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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.
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.
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.
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.
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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