Creamy Tomato Fettuccine with Spinach & Thyme Breadcrumbs

Creamy Tomato Fettuccine

with Spinach & Thyme Breadcrumbs

30 MIN
+$3.99/serving 2 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
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
    I don't want to make any changes to my meal View recipe
  • add Pancetta
    add 3 oz Antibiotic-Free Diced Pancetta View recipe
  • add Hot Italian Pork Sausage
    add 10 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage
  • add Hot Italian Pork Sausage

    From the Test Kitchen

    Here, ribbons of basil fettuccine are tossed in a savory tomato and crème fraîche sauce along with spinach and fresh grape tomatoes—first sautéed with woodsy thyme and piquant garlic. It all gets easy, delicious contrast from a finishing layer of crispy breadcrumbs, pan-toasted with more garlic and fresh thyme.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      1020 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Creamy Tomato Fettuccine with Spinach & Thyme Breadcrumbs
    Title
    • 10 oz Hot Italian Pork Sausage
    • ½ lb Basil Fettuccine Pasta
    • 1 bunch Thyme
    • 2 cloves Garlic
    • ¼ cup Panko Breadcrumbs
    • 4 oz Grape Tomatoes
    • 1 oz Salted Butter
    • 2 Tbsps Tomato Paste
    • 3 oz Baby Spinach
    • ¼ tsp Crushed Red Pepper Flakes
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Crème Fraîche
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the pasta from the refrigerator to bring to room temperature. 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. Peel and finely chop 2 cloves of garlic. Halve the tomatoes.

    Make the garlic-thyme breadcrumbs
    2 Make the garlic-thyme breadcrumbs

    In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs, half the chopped garlic, and half the thyme sprigs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate. Carefully discard the thyme sprigs. Immediately season with salt. Wipe out the pan.

    Cook the sausage
    3 Cook the sausage

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the tomatoes
    4 Cook the tomatoes

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining chopped garlic and remaining thyme sprigs; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Carefully discard the thyme sprigs.

    Make the sauce
    5 Make the sauce

    Add the tomato paste to the pan; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 3/4 cup of water (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the sauce is slightly thickened and the tomatoes are softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the pasta
    6 Cook the pasta

    Meanwhile, using your hands, carefully separate the pasta strands. Add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Finish the pasta & serve your dish
    7 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked sausagesauce, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic-thyme breadcrumbs and parmesan. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the pasta from the refrigerator to bring to room temperature. 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. Peel and finely chop 2 cloves of garlic. Halve the tomatoes.

    2 Make the garlic-thyme breadcrumbs

    In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs, half the chopped garlic, and half the thyme sprigs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate. Carefully discard the thyme sprigs. Immediately season with salt. Wipe out the pan.

    Make the garlic-thyme breadcrumbs
    Cook the sausage
    3 Cook the sausage

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    4 Cook the tomatoes

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining chopped garlic and remaining thyme sprigs; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Carefully discard the thyme sprigs.

    Cook the tomatoes
    Make the sauce
    5 Make the sauce

    Add the tomato paste to the pan; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 3/4 cup of water (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the sauce is slightly thickened and the tomatoes are softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired.

    6 Cook the pasta

    Meanwhile, using your hands, carefully separate the pasta strands. Add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Cook the pasta
    Finish the pasta & serve your dish
    7 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked sausagesauce, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic-thyme breadcrumbs and parmesan. Enjoy!

    Browse Steps
    1 of 7