In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Casareccia pasta with butternut squash and truffle buttered mushrooms
Soy-Free, Vegetarian
2 Servings, 760 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
- ½ pound casareccia
- 3 ounces organic maitake or other specialty mushrooms
- ¼ pound organic cremini or other button mushrooms
- ¼ pound organic chopped peeled butternut squash
- 2 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 760, Total Fat 35g (45% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 330mg (14% DV), Total Carb. 104g (38% DV), Fiber 22g (79% DV), Total Sugars 6g (Incl. 1g Added Sugars, 2% DV), Protein 22g
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
Wash produce before use
1
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.
2
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.
3
Prep the remaining ingredients
- Strip the 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.
4
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.