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Mushroom & Fennel Fettuccine

with Tokyo Turnips & Mascarpone Cheese

Mushroom & Fennel Fettuccine with Tokyo Turnips & Mascarpone Cheese
Cook Time
20-30mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 800 calories

To imbue this seasonal pasta dish with layers of rustic flavor, we’re using cool-weather favorites like cremini mushrooms, anise-like fennel and Tokyo turnips (a small Japanese variety with a delicate taste). To our vegetable sauté, we’re adding ribbons of fettuccine, then bringing it all together with creamy mascarpone—a type of Italian cheese famous for its light, whipped texture and exquisite sweetness.

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the mushrooms into ¼-inch-thick pieces. Peel and mince the garlic. Peel and small dice the shallot. Cut off and discard any fennel stems. Halve the fennel lengthwise; cut out and discard the core, then thinly slice. Cut off and discard the ends of the turnips. Peel and quarter the turnips, then thinly slice crosswise. Finely chop the parsley leaves and stems.

Brown the mushrooms:
2 Brown the mushrooms:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 4 minutes, or until browned. Season with salt and pepper. Add half the garlic, half the shallot and half the butter. Cook, stirring occasionally, 2 to 3 minutes, or the vegetables have softened. Transfer to a plate. Wipe out the pan.

Cook the vegetables:
3 Cook the vegetables:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the fennel, turnips, remaining garlic and remaining shallot; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until softened and lightly browned. Remove from heat.

Cook the pasta:
4 Cook the pasta:

While the vegetables cook, add the pasta to the pot of boiling water. Cook 9 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta:
5 Finish the pasta:

Add the cooked pasta, browned mushrooms, remaining butter, half the parsley and half the reserved pasta cooking water to the pan. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the mascarpone cheese to thoroughly combine. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

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

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the mushrooms into ¼-inch-thick pieces. Peel and mince the garlic. Peel and small dice the shallot. Cut off and discard any fennel stems. Halve the fennel lengthwise; cut out and discard the core, then thinly slice. Cut off and discard the ends of the turnips. Peel and quarter the turnips, then thinly slice crosswise. Finely chop the parsley leaves and stems.

2 Brown the mushrooms:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 4 minutes, or until browned. Season with salt and pepper. Add half the garlic, half the shallot and half the butter. Cook, stirring occasionally, 2 to 3 minutes, or the vegetables have softened. Transfer to a plate. Wipe out the pan.

Brown the mushrooms:
Cook the vegetables:
3 Cook the vegetables:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the fennel, turnips, remaining garlic and remaining shallot; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until softened and lightly browned. Remove from heat.

4 Cook the pasta:

While the vegetables cook, add the pasta to the pot of boiling water. Cook 9 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta:
5 Finish the pasta:

Add the cooked pasta, browned mushrooms, remaining butter, half the parsley and half the reserved pasta cooking water to the pan. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the mascarpone cheese to thoroughly combine. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

6 Plate your dish:

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

Plate your dish: