Creamy mushroom penne with baby kale and almonds

Vegetarian

2 Servings, 660 Calories/Serving

35–40 Minutes (Conventional oven)

7 Minutes (Microwave oven)

Fresh button and dried porcini mushrooms work their umami magic in this creamy penne pasta dish.

Ingredients

In your tray:
Organic button mushrooms
Penne
Organic heavy cream
Vegetable broth
Organic onion
Extra virgin olive oil
Almonds
Miso
Arrowroot powder
Organic fresh garlic
Organic parsley
Dried porcini mushrooms
Nutritional yeast
Kosher salt and pepper
In your bag:
Organic baby kale

Nutrition per serving

Calories 660, Total Fat 37g (47% DV), Sat. Fat 14g (70% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 1050mg (46% DV), Total Carb. 65g (24% DV), Fiber 7g (25% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 17g
Contains: Milk, Tree Nuts (almond), Wheat, Soybeans

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, Sesame.

Instructions

Choose your heating method

Conventional oven | 35–40 minutes

Heat the oven to 425°F.
Remove the plastic from the tray. Sprinkle the penne mixture with 2 tablespoons of water. Cover with foil and bake, stirring halfway through, for 35 to 40 minutes, until heated through.

Microwave oven | 7 minutes

Remove the plastic from the tray. Place a damp paper towel on top. Microwave, stirring halfway through, for 7 minutes, until heated through.

Serve

In a large bowl, toss the heated penne mixture with the kale. Season to taste with salt and pepper. Transfer to individual plates or bowls and serve.

Ovens may vary.

The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F.

Do not expose tray to open flame or direct contact with heating element.

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