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Mushroom & Fennel Fettuccine Fill 1 Created with Sketch.

with Hakurei Turnips & Mascarpone Cheese

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s pasta dish gets its layers of rustic flavor from cool-weather favorites like earthy mushrooms, anise-like fennel and hakurei turnips (a small Japanese variety with a delicate taste). To elevate our sautéed vegetables and hearty fettuccine with a touch of richness, we’re tossing it all with butter and creamy mascarpone—a type of Italian cheese famous for its light, whipped texture and delicate sweetness.

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 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 the bulb. 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 and half the shallot. Cook, stirring occasionally, 2 to 3 minutes, or until softened; season with salt and pepper to taste. 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 lightly browned and softened. Turn off the 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, 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. Add the cheese and stir to thoroughly combine. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and 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

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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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 the bulb. 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 and half the shallot. Cook, stirring occasionally, 2 to 3 minutes, or until softened; season with salt and pepper to taste. 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 lightly browned and softened. Turn off the 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, 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. Add the cheese and stir to thoroughly combine. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and 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: