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Creamy Mafalda Pasta Fill 1 Created with Sketch.

with Asparagus, Mushrooms, & Crispy Leek

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s pasta dish is a lighter, springtime take on classic green bean casserole that swaps in asparagus, along with maitake mushrooms and leek. Frilly mafalda pasta is a perfect match for the equally ruffly maitake mushrooms, while the thin slices of pan-fried leek provide delicate crunch. These satisfying flavors and textures all shine through a light cream sauce.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Trim off and discard the root end and upper, dark-green leaves of the leek. Halve lengthwise, then thinly slice crosswise; place in a large bowl of cold water and stir vigorously to remove any dirt between the layers. Tear the mushrooms into bite-sized pieces. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces, leaving the pointed tips intact. Peel and roughly chop the garlic. Roughly chop the parsley leaves and stems.

Make the crispy leek:
2 Make the crispy leek:

Using your hands (or a slotted spoon), remove the rinsed leek from the bowl of cold water and thoroughly pat dry with paper towels. Transfer to a large bowl; add the flour. Season with salt and pepper. Toss to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated leek in a single layer (tapping off any excess flour before adding). Cook, stirring frequently, 4 to 6 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate. Immediately season with salt and pepper. Wipe out the pan.

Cook the mushrooms:
3 Cook the mushrooms:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. (If the pan seems dry, add 1 teaspoon of olive oil.) Season with salt and pepper.

Add the asparagus:
4 Add the asparagus:

Add the asparagus to the pan and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the garlic and cook, stirring constantly, 1 to 2 minutes, or until softened and fragrant. Turn off the heat.

Cook the pasta:
5 Cook the pasta:

While the vegetables cook, 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. Reserving ¾ cup of the pasta cooking water, drain thoroughly and return to the pot.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked vegetables, butter, sour cream, half the parsley, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste. Divide the finished pasta among 4 dishes. Top with the crispy leek, cheese, and remaining parsley. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Trim off and discard the root end and upper, dark-green leaves of the leek. Halve lengthwise, then thinly slice crosswise; place in a large bowl of cold water and stir vigorously to remove any dirt between the layers. Tear the mushrooms into bite-sized pieces. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces, leaving the pointed tips intact. Peel and roughly chop the garlic. Roughly chop the parsley leaves and stems.

2 Make the crispy leek:

Using your hands (or a slotted spoon), remove the rinsed leek from the bowl of cold water and thoroughly pat dry with paper towels. Transfer to a large bowl; add the flour. Season with salt and pepper. Toss to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated leek in a single layer (tapping off any excess flour before adding). Cook, stirring frequently, 4 to 6 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate. Immediately season with salt and pepper. Wipe out the pan.

Make the crispy leek:
Cook the mushrooms:
3 Cook the mushrooms:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. (If the pan seems dry, add 1 teaspoon of olive oil.) Season with salt and pepper.

4 Add the asparagus:

Add the asparagus to the pan and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the garlic and cook, stirring constantly, 1 to 2 minutes, or until softened and fragrant. Turn off the heat.

Add the asparagus:
5 Cook the pasta:

While the vegetables cook, 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. Reserving ¾ cup of the pasta cooking water, drain thoroughly and return to the pot.

6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked vegetables, butter, sour cream, half the parsley, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste. Divide the finished pasta among 4 dishes. Top with the crispy leek, cheese, and remaining parsley. Enjoy!

Finish the pasta & serve your dish: