Cheesy farfalle with sun-dried tomatoes and broccoli

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

Cheesy farfalle with sun-dried tomatoes and broccoli

Great for Entertaining

Cheesy farfalle with sun-dried tomatoes and broccoli

Soy-Free, Vegetarian, Protein Plus

2 Servings, 770 Calories/Serving

25–40 Minutes

Velvety Italian besciamella (also known as béchamel) and fresh mozzarella come together in a creamy pasta packed with fresh vegetables.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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 whole grain farfalle
  • 1 ounce sun-dried tomatoes (not in oil)
  • 10 ounces organic baby broccoli
  • 1 or 2 cloves organic peeled fresh garlic
  • 2 ounces organic cremini or other button mushrooms
  • ¼ pound fresh mozzarella
  • 4 or 5 sprigs organic fresh basil
  • 1 tablespoon all-purpose flour
  • 1 cup organic milk
  • ¼ cup grated Parmesan
  • 1 teaspoon red chile flakes (optional)
Ingredient IQ
A favorite way to add mild heat to most any dish, red chile flakes tend to contain every part of the dried chile: skin, seeds, and veins (the hottest part because they hold the most capsaicin). They're most often crushed dried cayenne chiles, though serranos and jalapeños are also frequently in the mix, along with ancho and árbol chiles and sometimes even sweet bell peppers. Heat and color can vary widely depending on the blend.

Nutrition per serving

Calories 770, Total Fat 37g (47% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 540mg (23% DV), Total Carb. 78g (28% DV), Fiber 12g (43% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 36g
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

1

Cook the farfalle

Bring a medium sauce pot of generously salted water to a boil. Add the farfalle and cook until just tender, 8 to 10 minutes. Drain the farfalle, reserving 1 cup pasta cooking water.
While the water heats and the farfalle cooks, prepare the sun-dried tomatoes.

2

Soak the sun-dried tomatoes

In a small bowl, soak the sun-dried tomatoes in very hot tap water until softened, about 10 minutes. Drain, pat dry, and coarsely chop.
While the tomatoes soak, prepare the vegetables.

3

Prep and cook the vegetables

  • Save half the baby broccoli for another use. Trim the root ends from the remaining broccoli; cut the broccoli into 2-inch lengths.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Thinly slice the mushrooms.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the broccoli, season with salt and pepper, and cook, stirring occasionally, until bright green and just tender, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Transfer to a medium bowl.
In the same pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Transfer to the bowl with the broccoli. Do not clean the pan.

4

Make the sauce; finish the pasta

  • Coarsely chop or tear the mozzarella.
  • Strip the basil leaves from the stems; coarsely chop the leaves for garnish.
In the same pan used for the broccoli and mushrooms, warm 1 tablespoon [2 TBL] butter or oil over medium-high heat until hot but not smoking. Whisk in the flour and cook, stirring continuously, until fragrant, about 1 minute. Slowly whisk in the milk and bring to a boil. Reduce to a simmer, stir in the Parmesan and as many chile flakes as you like, and cook, stirring regularly, until the Parmesan melts and the sauce has thickened slightly, about 1 minute.
Stir in the broccoli-mushroom mixture and sun-dried tomatoes. Add the farfalle and toss to coat; if needed, add the reserved pasta cooking water 1 tablespoon at a time to reach a creamy consistency. Remove from the heat, stir in the mozzarella, and season to taste with salt and pepper.

Serve

Transfer the farfalle to individual bowls, garnish with the basil, and serve.
Kids Can!
  • Press the garlic (if you have a press).
  • Tear the mozzarella.
  • Strip the basil leaves.
  • Garnish with the basil.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.