Creamy spinach and mushroom penne with almonds
1 Serving, 680 Calories/Serving
25–30 Minutes (Conventional oven)
4–5 Minutes (Microwave oven)
Conquer dinner with a double dose of mushroom goodness—button slices and porcini powder—in this velvety cream sauce. We’ll make dinner. You heat it up and toss in organic fresh baby spinach for that just-wilted finish.
- In your tray:
- Mushroom cream sauce (organic mushrooms - Sunbasket vegetable stock - heavy cream - organic onions - extra virgin olive oil - miso - arrowroot powder - organic garlic - minced parsley - nutritional yeast - kosher salt - black pepper - porcini powder)
- In your bag:
- Organic baby spinach
Calories 680, Total Fat 44g (56% DV), Sat. Fat 18g (90% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 1230mg (53% DV), Total Carb. 60g (22% DV), Fiber 6g (21% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 15g
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.
Cook, Season, and Serve
We delivered this meal fresh because it tastes best that way (heated of course!). We do not recommend freezing this meal.
Microwave: Peel back a corner of the plastic, add 1 tablespoon water, and cook in the tray 4–5 minutes, until internal temperature reaches 165°F*.
Oven: Remove plastic, add 1 tablespoon water, cover tray with foil, and bake at 425°F, 20–25 minutes, until internal temperature reaches 165°F*.
In a large bowl, toss the fresh baby spinach with the cooked penne. We seasoned this lightly. Add salt and pepper to your heart’s content.
*Cooking times vary by oven/microwave -- add time if needed. Do not expose tray to open flame or direct contact with heating element.