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Remove the ghee from the refrigerator to bring to room temperature. Fill a large pot with salted water; cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms, then thinly slice. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Roughly chop the almonds. Combine in a bowl. Place the tomatoes in a separate bowl; gently break apart with your hands.
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
While the pasta cooks, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a plate. Wipe out the pan.
While the pasta continues to cook, in the same pan, heat the ghee on medium-high until melted. Add the prepared onion mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the tomatoes (carefully, as the liquid may splatter) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened.
To the pan of sauce, add the cooked pasta, cooked mushrooms, crème fraîche, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!
Remove the ghee from the refrigerator to bring to room temperature. Fill a large pot with salted water; cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms, then thinly slice. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Roughly chop the almonds. Combine in a bowl. Place the tomatoes in a separate bowl; gently break apart with your hands.
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
While the pasta cooks, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a plate. Wipe out the pan.
While the pasta continues to cook, in the same pan, heat the ghee on medium-high until melted. Add the prepared onion mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the tomatoes (carefully, as the liquid may splatter) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened.
To the pan of sauce, add the cooked pasta, cooked mushrooms, crème fraîche, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!
Tips from Home Chefs