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Creamy Tomato Pasta Fill 1 Created with Sketch.

with Mushrooms & Collard Greens

30-Minute Meal
  • Group Created with Sketch.
    25-35 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 920 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

The sauce for our quick-cooking pasta and fall vegetables is brimming with flavors, thanks to sweet crushed tomatoes, spicy calabrian chile paste, briny capers, and more.

Creamy Tomato Pasta with Mushrooms & Collard Greens
  • 6 oz Lumaca Rigata Pasta
  • 1 15-Ounce Can Crushed Tomatoes
  • 4 oz Cremini Mushrooms
  • 2 cloves Garlic
  • 1 bunch Collard Greens
  • 2 Tbsps Butter
  • 1½ Tbsps Capers
  • 1 Tbsp Crema Bel Paese Cheese
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Parmesan Cheese

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

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Remove and discard the collard green stems; roughly chop the leaves. Peel and roughly chop the garlic. Roughly chop the capers.

2 Cook the vegetables:

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the mushrooms in a single layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add the collard greens and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the collard greens have wilted and the water has cooked off.

Cook the vegetables:
Cook the pasta:
3 Cook the pasta:

While the vegetables cook, add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly.

4 Make the sauce:

To the pan of cooked vegetables, add the tomatoes, capers, and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until thickened. Turn off the heat. Season with salt and pepper to taste.

Make the sauce:
Finish the pasta:
5 Finish the pasta:

To the pan of vegetables and sauce, add the cooked pasta, butter, heavy cream (shaking the bottle before opening), half the reserved pasta cooking water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring vigorously, 1 to 2 minutes, or until coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the cheese. Enjoy!

Plate your dish: