Creamy Mafalda Pasta with Green Beans, Maitake Mushrooms & Crispy Onion Rings

Creamy Mafalda Pasta

with Green Beans, Maitake Mushrooms & Crispy Onion Rings

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 605 Cals/serving

In this dish, we’re coating frilly mafalda pasta—named for an Italian princess—in a cream sauce made with yogurt. The ruffled pasta pairs perfectly with equally ruffly maitake mushrooms and crunchy summer green beans. For the ultimate garnish, we’re making our own onion rings. Soaking thin slices of onion in cold water before coating and pan-frying them ensures extra crispy results—a delicious contrast with the luscious, creamy sauce.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the onion; slice into ¼-inch-thick rings. Separate the rings and place in a bowl of cold water. Tear the mushrooms into bite-sized pieces. Snap off and discard the stem ends of the green beans; cut the green beans into 1-inch pieces on an angle. Peel and finely chop the garlic. Pick the oregano leaves off the stems; discard the stems.

Make the onion rings:
2 Make the onion rings:

Thoroughly drain the onion and transfer to a medium bowl. Add the flour; toss to thoroughly coat. In a large pot, heat a thin layer of oil on medium until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added, working in batches, add the coated onion (tapping off any excess flour before adding) in a single layer. Cook, occasionally tilting the pot to submerge the onion in oil, 2 to 3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Carefully discard the oil and wipe out the pot.

Brown the mushrooms:
3 Brown the mushrooms:

In the same pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and crispy. Season with salt and pepper.

Cook the pasta:
4 Cook the pasta:

While the mushrooms brown, add the pasta to the pot of boiling water. Cook 11 to 13 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta.

Add the green beans & garlic:
5 Add the green beans & garlic:

While the pasta cooks, add the green beans to the pot of mushrooms; season with salt and pepper. (If the pot seems dry, add 2 teaspoons of olive oil.) Cook, stirring occasionally, 4 to 6 minutes, or until the green beans are lightly browned. Add the garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

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

To the pot of vegetables, add the cooked pasta, butter, yogurt and half the reserved pasta cooking water. Reduce the heat to medium and cook, stirring vigorously to coat the pasta, 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.) Remove from heat; season with salt and pepper to taste. Divide the finished pasta between 4 dishes. Garnish with the onion rings, cheese and oregano. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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 any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the onion; slice into ¼-inch-thick rings. Separate the rings and place in a bowl of cold water. Tear the mushrooms into bite-sized pieces. Snap off and discard the stem ends of the green beans; cut the green beans into 1-inch pieces on an angle. Peel and finely chop the garlic. Pick the oregano leaves off the stems; discard the stems.

2 Make the onion rings:

Thoroughly drain the onion and transfer to a medium bowl. Add the flour; toss to thoroughly coat. In a large pot, heat a thin layer of oil on medium until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added, working in batches, add the coated onion (tapping off any excess flour before adding) in a single layer. Cook, occasionally tilting the pot to submerge the onion in oil, 2 to 3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Carefully discard the oil and wipe out the pot.

Make the onion rings:
Brown the mushrooms:
3 Brown the mushrooms:

In the same pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and crispy. Season with salt and pepper.

4 Cook the pasta:

While the mushrooms brown, add the pasta to the pot of boiling water. Cook 11 to 13 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta.

Add the green beans & garlic:
5 Add the green beans & garlic:

While the pasta cooks, add the green beans to the pot of mushrooms; season with salt and pepper. (If the pot seems dry, add 2 teaspoons of olive oil.) Cook, stirring occasionally, 4 to 6 minutes, or until the green beans are lightly browned. Add the garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

6 Finish the pasta & serve your dish:

To the pot of vegetables, add the cooked pasta, butter, yogurt and half the reserved pasta cooking water. Reduce the heat to medium and cook, stirring vigorously to coat the pasta, 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.) Remove from heat; season with salt and pepper to taste. Divide the finished pasta between 4 dishes. Garnish with the onion rings, cheese and oregano. Enjoy!