Fast & Easy

Mushroom & Spinach Bucatini

with Truffle Breadcrumbs

30 MIN

+$0.95/serving 2 Servings

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add Pancetta

From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. The easy sauce for this dish highlights earthy mushrooms and smooth mascarpone cheese, tossed with verdant spinach, which perfectly fold into toothsome tubes of bucatini pasta. It's all complete with a sprinkle of toasted breadcrumbs––toasted with our truffle zest seasoning for delightful crunch and deeply savory flavor.
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Nutrition

PER SERVING
Calories

890 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
½ lb Bucatini Pasta
½ lb Mushrooms
3 oz Baby Spinach
¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
2 cloves Garlic
1 bunch Chives
¼ cup Panko Breadcrumbs
¼ cup Grated Parmesan Cheese
1 Tbsp Verjus Blanc
¼ cup Cream
2 Tbsps Mascarpone Cheese
2½ Tbsps Vegetable Demi-Glace

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Toast the breadcrumbs

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a bowl; add half the truffle zest seasoning. Wipe out the pan.

2 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic. Thinly slice the chives.

3 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 6 to 8 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Cook the pancetta, mushrooms & spinach

Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and pancetta in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted and the pancetta is cooked through. Turn off the heat.

5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked pancetta and vegetables, mascarpone, demi-glace, cream, verjus, remaining truffle zest seasoning, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until 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 parmesan. Serve the finished pasta garnished with the truffle breadcrumbs and sliced chives. Enjoy!