Meal Kit
Penne in Sun-Dried Tomato Sauce
with mushrooms, spinach, and Parmesan
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Scott Gorsky
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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4 fl. oz. Cream Sauce Base
- 6 oz. Cremini Mushrooms
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5 oz. Penne Pasta
- 2 oz. Baby Spinach
- 1 Shallot
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1 oz. Shredded Parmesan Cheese
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1 oz. Sun Dried Tomato Pesto
- 1 Tbsp. Tomato Puree
- 2 tsp. Vegetable Base
- ¼ tsp. Red Pepper Flakes
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) 4P6yjE3Y
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Calories530
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Carbohydrates70g
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Net Carbs65g
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Fat20g
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Protein20g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Peel and mince shallot. -
2 Cook the Mushrooms
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add mushrooms, shallots, red pepper flakes (to taste), 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir often until browned and tender, 4-6 minutes.Remove from burner. Transfer mushroom-shallot mixture to a plate. Reserve pan; no need to wipe clean. -
3 Start the Pasta
Return pan used to cook vegetables to high heat.
Add pesto, tomato puree, and vegetable base to hot pan and stir to combine. Add pasta, 3 cups water, and 1/4 tsp. salt. Pasta should be covered by liquid. Add more water if needed. Bring to a simmer.Once simmering, reduce heat to medium. (Liquid should still be simmering.) Stir often until pasta is al dente, 12-15 minutes.There should be about 1 cup liquid remaining in pan. -
4 Make the Sauce
Stir in cream base and 1/4 tsp. salt. Bring to a simmer again.
Once simmering, stir often until sauce thickens and coats pasta, 3-4 minutes. -
5 Finish Pasta and Finish Dish
Add mushroom-shallot mixture, spinach, half the cheese (reserve remaining for garnish), and a pinch of pepper to hot pan. Stir gently until spinach just wilts, 30-60 seconds.
Remove from burner.Plate dish as pictured on front of card, garnishing with remaining cheese. Bon appétit!
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