Fresh Fettucelle with Wild Mushroom Bolognese

Fresh Fettucelle

with Wild Mushroom Bolognese

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have 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. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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.
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.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

It’s hard not to gobble up this mouthwatering dish with its rich, three-mushroom sauce. Mushrooms are rich in the naturally occurring compounds that make up umami. Umami is thought of as the mystery sixth taste and is usually described simply as deliciousness. With the addition of Parmesan cheese (also rich in umami), the pasta ribbons and sauce become even more irresistible.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Fresh Fettucelle with Wild Mushroom Bolognese
Title
  • 2 cloves Garlic
  • 2 stalks Celery
  • 1 Onion
  • 1 bunch Parsley
  • 1 bunch Thyme
  • 10 oz Fresh Fettucelle
  • 3 oz Shiitake Mushrooms
  • 4 oz Cremini Mushrooms
  • 3 oz Oyster Mushrooms
  • 3 Tbsps Vegetable Demi-Glace
  • ⅓ cup Grated Parmesan Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and slice the garlic. Peel and small dice the carrots. Small dice the celery. Peel and small dice the onion. Finely chop the parsley leaves. Remove and discard the shiitake mushroom stems, then thinly slice the caps. Very finely chop the cremini and oyster mushrooms.
Start the sauce:
2 Start the sauce:
In a medium pot, heat some olive oil on high until hot. Add the garlic, carrots, celery, and onion. Cook 3 to 4 minutes, or until the onions are softened, stirring occasionally. Add the thyme sprigs and cook 1 to 2 minutes longer.
Finish the sauce:
3 Finish the sauce:
Add all the mushrooms and cook 5 to 8 minutes, or until browned and any liquid has evaporated. Add the vegetable demi-glace and 1 cup of water. Stir until the demi-glace is incorporated. Simmer the sauce 3 to 5 minutes, or until thickened and saucy.
Boil the pasta:
4 Boil the pasta:
While the sauce simmers, add the fettucelle to the pot of boiling water. (You may need to gently peel apart the pasta if it gets stuck together.) Cook 3 to 4 minutes, or until tender but not too soft. Drain the pasta, reserving about ½ cup of the cooking water, and return the pasta to its pot.
Finish the pasta:
5 Finish the pasta:
Immediately transfer the sauce to the pot with the pasta. Heat the pot on medium-low. Toss the pasta to coat it in the sauce. Add the reserved cooking water, half the Parmesan cheese, and half the parsley. Cook it all together about 1 minute, stirring until the pasta absorbs the excess liquid.
Plate your dish:
6 Plate your dish:
Divide the pasta between 2 plates. Garnish with the remaining Parmesan cheese and parsley. Enjoy!

Tips from Home Chefs

About Blue Apron

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

Fresh Fettucelle

Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and slice the garlic. Peel and small dice the carrots. Small dice the celery. Peel and small dice the onion. Finely chop the parsley leaves. Remove and discard the shiitake mushroom stems, then thinly slice the caps. Very finely chop the cremini and oyster mushrooms.
2 Start the sauce:
In a medium pot, heat some olive oil on high until hot. Add the garlic, carrots, celery, and onion. Cook 3 to 4 minutes, or until the onions are softened, stirring occasionally. Add the thyme sprigs and cook 1 to 2 minutes longer.
Start the sauce:
Finish the sauce:
3 Finish the sauce:
Add all the mushrooms and cook 5 to 8 minutes, or until browned and any liquid has evaporated. Add the vegetable demi-glace and 1 cup of water. Stir until the demi-glace is incorporated. Simmer the sauce 3 to 5 minutes, or until thickened and saucy.
4 Boil the pasta:
While the sauce simmers, add the fettucelle to the pot of boiling water. (You may need to gently peel apart the pasta if it gets stuck together.) Cook 3 to 4 minutes, or until tender but not too soft. Drain the pasta, reserving about ½ cup of the cooking water, and return the pasta to its pot.
Boil the pasta:
Finish the pasta:
5 Finish the pasta:
Immediately transfer the sauce to the pot with the pasta. Heat the pot on medium-low. Toss the pasta to coat it in the sauce. Add the reserved cooking water, half the Parmesan cheese, and half the parsley. Cook it all together about 1 minute, stirring until the pasta absorbs the excess liquid.
6 Plate your dish:
Divide the pasta between 2 plates. Garnish with the remaining Parmesan cheese and parsley. Enjoy!
Plate your dish:
Browse Steps
1 of 6