Meal Kit
Spaghetti with Roasted Red Pepper Cream
and garlic bread
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Scott Gorsky
We've given you twists in your favorite dishes, and turns to new ingredients and techniques you've never heard of. But not every meal should be an adventure. Some meals should fill the soul, the belly, the heart with warmth and flavors that are familiar. This tomato-y pasta, augmented by the sweetness of the roasted peppers and the heat of the red pepper flakes, checks all the comfort boxes and then some. In fact, we think this meal fits in quite nicely with some soft slippers, snug blankets, and a warm mug of cocoa. Treat yourself! Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
- 2 Red Bell Pepper
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4 fl. oz. Cream Sauce Base
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1 Mini Baguette
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5 oz. Spaghetti
- 1 Shallot
- 2 Tbsp. Tomato Puree
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1 oz. Cheese and Garlic Croutons
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1 oz. Grated Parmesan
- 2 Garlic Cloves
- 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) GqnMnYPW
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Calories820
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Carbohydrates117g
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Net Carbs106g
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Fat29g
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Protein26g
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Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Medium Pot
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium 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, pat dry and cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes. If using sliced flank steak, separate pieces, pat dry, and coarsely chop. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to pasta as desired.
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1 Roast Peppers and Prepare Ingredients
Stem red bell peppers, halve, and remove seeds and ribs. Place peppers on prepared baking sheet, skin side up. Top with 1 tsp. olive oil and a pinch of salt and massage into peppers. Roast in hot oven until slightly charred and tender, 20-22 minutes.
Carefully remove peppers to a cutting board. Replace foil on baking sheet and reserve.While peppers roast, halve bread lengthwise, if necessary.Crush croutons into coarse crumbs.Peel and halve shallot. Slice thinly.Mince garlic. -
2 Cook the Pasta
Once water in medium pot is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, make garlic bread. -
3 Bake Garlic Bread and Cut Bell Peppers
Combine 1 Tbsp. olive oil and half the garlic (reserve remaining for sauce) in a mixing bowl.
Place bread on re-foiled baking sheet, cut side up. Spread olive oil-garlic mixture evenly on cut side. Bake in hot oven until golden brown, 5-7 minutes.While garlic bread bakes, cut roasted red peppers into 1/4" dice, removing any loose pieces of skin. -
4 Make the Sauce
Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil, shallot, and a pinch of salt to hot pan. Stir often until beginning to brown, 3-5 minutes.
Add remaining garlic and red pepper flakes (to taste). Cook until aromatic, 30-60 seconds.Stir in pasta cooking water, cream base, tomato puree, and roasted red peppers and any accumulated juices. Bring to a simmer. Once simmering, stir occasionally until thick enough to coat the back of a spoon, 2-3 minutes.Season with a pinch of salt. Remove from burner. -
5 Finish the Dish
Stir pasta and Parmesan into pan with sauce until completely coated.
Plate dish as pictured on front of card, garnishing with crushed croutons. Bon appétit!
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