Meal Kit
Mushroom Ricotta Pasta
with toasted breadcrumbs
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
David Padilla
So, you're cooking pasta. It can be spaghetti, macaroni, whatever… and you do as you've always done: Just pour the entire pot into the colander, letting the boiling hot water circle down the drain. But stop! Wait! Rewind the tape! That starchy, hot water is a golden ticket to a creamy sauce, if you know what you're doing. Here, we mix it with ricotta, making a creamy base for a subtle yet powerful pasta with mushrooms and thyme. Waste not, want not.
In Your Box (serves 2)
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8 oz. Campanelle Pasta
- 8 oz. Cremini Mushrooms
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4 oz. Light Cream
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4 oz. Ricotta
- 3 fl. oz. White Cooking Wine
- 1 Shallot
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1 oz. Grated Parmesan
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¼ cup Panko Breadcrumbs
- 2 Garlic Cloves
- 3 Thyme Sprigs
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) MOxgMZqr
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Calories830
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Carbohydrates119g
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Net Carbs118g
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Fat26g
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Protein34g
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Sodium1260mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 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 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 7-9 minutes.
Reserve 1/2 cup pasta water. Drain pasta in a colander and set aside.While pasta boils, prepare ingredients. -
2 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Peel and mince shallot.Mince garlic.Stem thyme.Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add panko to hot pan and stir constantly until browned, 1-2 minutes.Transfer panko to a plate or small bowl. Wipe pan clean and reserve. -
3 Cook the Mushrooms
Return pan used to toast panko to medium-high heat and add 1 tsp. olive oil.
Add mushrooms to hot pan and stir occasionally are browned, 3-5 minutes.Transfer mushrooms to a plate and season with a pinch of salt.Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to cook mushrooms to medium-high heat and add 1 tsp. olive oil.
Add shallot, garlic, and thyme (reserve a pinch for garnish) to hot pan and cook 30-60 seconds.Add white wine and cook until almost evaporated, 30-60 seconds.Add cream, ricotta, reserved pasta water, and half the Parmesan (reserve remaining for garnish). Stir together and bring to a simmer. Stir often until slightly thickened, 1-2 minutes. Season with 1/2 tsp. salt. Remove from burner. -
5 Finish the Dish
Gently fold mushrooms and pasta into sauce.
Plate dish as pictured on front of card, garnishing with remaining Parmesan, reserved thyme, and toasted breadcrumbs. Bon appétit!
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