Creamy Mushroom, Leek & Sweet Pea Pasta
Vegetarian
Milk
Under 15 Minutes!
Wheat
15 minutes
2 Servings per kit
Overview
Our creamy parmesan bechamel is simmered with fresh leeks, sweet peas, and forest mushrooms. Tossed with premium, house-made fresh pasta this can't be beat! Finished with a drizzle of lemony chive oil for that fine dining experience.
Cooking instructions
- Place the medium pot on high heat with 5 cups of water and a 1/2 teaspoon of salt. Bring to a boil then add the fresh pasta to the pot. Boil for 3 minutes. Remove a 1/4 cup of cooking liquid then drain the pasta.
- Wipe the mushrooms clean with a damp paper towel then cut into 1/4- inch slices. Heat the large sauté pan on medium-high heat and add 3-4 teaspoons of oil. (We recommend olive oil if you have it.) Heat for 3 minutes then add the sliced mushrooms. Cook for 2-3 minutes to brown and soften then stir in the spinach. Lower the heat to medium.
- Pour in the mushroom leek sauce plus rinse the container out with the pasta cooking liquid and add that as well. Bring to a low simmer then stir in the pasta and peas. Cook for another 2-3 minutes until the sauce thickens slightly and the pasta is hot. Please turn off all heating elements.
- Divide the creamy mushroom leek pasta between 2 bowls. Add a drizzle of chive oil to taste. Pour a glass of wine and enjoy this decadent delight!
Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.