In order to bring you the best organic produce, some ingredients may differ from those depicted.

Casareccia pasta with butternut squash and truffle buttered mushrooms

Soy-Free, Vegetarian, Family-Friendly

2 Servings, 740 Calories/Serving

20 Minutes

Truffles are a mushroom considered to be a delicacy in many cuisines. And we’re sending you some of that rich flavor in this perfect “pasta night” meal featuring specialty mushrooms and earthy black truffle butter. Mmmm!

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

5 ounces casareccia
3 ounces organic maitake or other specialty mushrooms
¼ pound organic cremini or other button mushrooms
¼ pound organic chopped peeled butternut squash
4 sprigs organic fresh thyme
1 packet vegetable broth concentrate
Shallot-garlic confit
2 tablespoons black truffle butter
2 tablespoons Italian cheese blend

Nutrition per serving

Calories 740, Total Fat 36g (46% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 390mg (17% DV), Total Carb. 99g (36% DV), Fiber 22g (79% DV), Total Sugars 9g (Incl. 1g Added Sugars, 2% DV), Protein 21g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the casareccia

Bring a medium sauce pot of generously salted water to a boil. Add the casareccia and cook until just tender, 9 to 11 minutes. Drain and set aside.

While the water is heating and the casareccia is cooking, prepare the vegetables.

Prep and cook the vegetables

Trim the stem ends from the maitake mushrooms; cut the mushrooms into ½-inch pieces.
Cut the cremini mushrooms into ½-inch pieces.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the butternut squash, cover, and cook, stirring occasionally, until starting to soften, about 4 minutes. Stir in the maitake and cremini mushrooms and 1 to 2 tablespoons oil; cover and cook until the squash is tender and the mushrooms are lightly browned, 4 to 5 minutes.

While the vegetables are cooking, prepare the remaining ingredients.

Prep the remaining ingredients

Save half the thyme for another use. Strip the remaining thyme leaves from the stems.
In a small bowl or cup, mix the vegetable broth concentrate with ⅓ cup [⅔ cup] warm water and stir to combine.

Finish the casareccia

Stir the shallot-garlic confit into the vegetables and cook until fragrant, about 30 seconds. Add the black truffle butter and thyme and cook, stirring occasionally, until the butter is melted and the thyme is fragrant, about 1 minute. Add the vegetable broth and bring to a boil, then reduce to a vigorous simmer. Stir in the casareccia and cook until heated through, 1 to 2 minutes. Remove from the heat and stir in the Italian cheese blend. Season to taste with salt and pepper.

Serve

Transfer the casareccia to individual bowls and serve.

Kids Can!

Time the vegetables and pasta.
Strip the thyme leaves from the stems.
Set the table.

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