Meal Kit
Creamy Mushroom Campanelle
with Swiss chard and garlic bread
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Sarah Thomsen
Looking for a cozy place to lay your head at the end of the work day? Well, look no further than this bowl of comfort. The meaty mushrooms and hearty Swiss chard add warm, rich flavors to this decadent creamy pasta. Tip: Reserving pasta cooking water is a time-honored chef trick. This salty, starchy liquid is perfect for adding flavor and controlling the thickness of sauces.
In Your Box (serves 2)
- 8 oz. Cremini Mushrooms
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6 oz. Campanelle Pasta
- 4 oz. Swiss Chard
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1 French Roll
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2 oz. Sour Cream
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1 oz. Grated Parmesan Cheese
- 4 tsp. Mirepoix Broth Concentrate
- 2 Garlic Cloves
- 2 tsp. Savory Seasoning
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) Wq4ajwO4
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Calories710
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Carbohydrates104g
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Net Carbs99g
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Fat22g
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Protein26g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Baking Sheet
- 1 Large 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 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Stem Swiss chard. Cut stems into 1/4” slices and coarsely chop leaves. Keep stems and leaves separate.Mince garlic.Separate French roll into halves. -
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. Set aside.While pasta boils, continue recipe. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp olive oil.
Add mushrooms and Swiss chard stems to hot pan and stir often until lightly browned, 7-8 minutes.Add Swiss chard leaves and half the garlic (reserve remaining for garlic bread). Stir occasionally until leaves are wilted, 3-4 minutes.Remove from burner and set aside. -
4 Make the Garlic Bread
Place French roll halves on prepared baking sheet, cut side up. Top with 2 tsp. olive oil, remaining garlic, and 2 tsp. Parmesan (reserve remaining for sauce).
Bake in hot oven until golden brown, 5-7 minutes.While bread bakes, continue recipe. -
5 Make Sauce and Finish Dish
Return pan with vegetables to medium heat.
Add pasta cooking water, sour cream, mirepoix base, savory seasoning, and pasta to hot pan. Stir often until combined and warmed through, 1-2 minutes.Stir in remaining Parmesan and a pinch of salt until combined. Remove from burner.Plate dish as pictured on front of card. Bon appétit!
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