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Creamy mushroom penne with baby spinach and almonds
Vegetarian
2 Servings, 780 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
- Sunbasket vegetable broth (water - vegetable broth concentrate)
- Organic onion
- Extra virgin olive oil
- Almonds
- Miso
- Arrowroot powder
- Organic garlic
- Parsley
- Dried porcini mushrooms
- Nutritional yeast
- Kosher salt and black pepper
- In your bag:
- Organic baby spinach
Nutrition per serving
Calories 780, Total Fat 46g (59% DV), Sat. Fat 18g (90% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 1320mg (57% DV), Total Carb. 72g (26% DV), Fiber 7g (25% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 19g
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
Remove the plastic from the tray. Sprinkle the penne mixture with 2 tablespoons water. Cover the tray with foil and bake 17 minutes. Stir, re-cover, and bake 18 to 23 minutes more, until heated through.
- Microwave oven | 7 minutes
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.