Cheesy Mushroom Pasta

with Garlic-Herb Breadcrumbs & Roasted Green Beans

40 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

Keep it Vegetarian

From the Test Kitchen

This deliciously cheesy pasta gets its richness from a combination of white cheddar, béchamel sauce, and cream, which simmer over thinly sliced mushrooms for a punch of umami flavor. You'll top the pasta with garlic-herb breadcrumbs for an exciting textural contrast.
CLICK FOR RECIPE CARD

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

¾ lb Cavatappi Pasta
¾ lb Green Beans
½ lb Mushrooms
1 Yellow Onion
1 oz Balsamic-Marinated Cipolline Onions
1 bunch Parsley
⅔ cup Béchamel Sauce
2 Tbsps Vegetarian Worcestershire Sauce
4 oz White Cheddar Cheese
1 oz Garlic & Herb Flavored Butter
¼ cup Panko Breadcrumbs
¼ cup Grated Parmesan Cheese
¼ cup Cream

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Roughly chop the cipolline onions. Halve, peel, and thinly slice the yellow onion. Thinly slice the mushrooms. Roughly chop the parsley leaves and stems. Grate the cheddar on the large side of a box grater.

2 Roast & finish the green beans

Place the green beans on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Add the chopped cipolline onions and a drizzle of olive oil; carefully toss to combine. Taste, then season with salt and pepper if desired.

3 Toast the breadcrumbs

Meanwhile, in a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the breadcrumbs; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until lightly browned. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

4 Cook the pasta

Meanwhile, 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). Turn off the heat. Drain thoroughly and return to the pot.

5 Cook the vegetables & make the sauce

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced yellow onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the sliced mushrooms; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until browned. Add the worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the liquid has cooked off. Reduce the heat to medium and add the béchamel and cream (shaking the packet before opening); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and slightly thickened. Add the grated cheddar. Cook, stirring constantly, 1 to 2 minutes, or until melted and combined. Turn off the heat.

6 Finish the pasta & serve your dish

Add the cooked vegetables and sauce to the pot of cooked pasta; stir until thoroughly coated and combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the toasted breadcrumbs and chopped parsley. Serve the finished green beans on the side. Garnish with the parmesan. Enjoy!