Mushroom & Spinach Bucatini with Truffle Breadcrumbs
Fast & Easy

Mushroom & Spinach Bucatini

with Truffle Breadcrumbs

30 MIN
$12.94/serving 2 Servings
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    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.)
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    ingredients
    Mushroom & Spinach Bucatini with Truffle Breadcrumbs
    Title
    • 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
    Toast the breadcrumbs
    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.

    Prepare the ingredients
    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.

    Cook the pasta
    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.

    Cook the pancetta, mushrooms & spinach
    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.

    Finish the pasta & serve your dish
    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!

    Tips from Home Chefs

    Toast the breadcrumbs
    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.

    Prepare the ingredients
    Cook the pasta
    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.

    Cook the pancetta, mushrooms & spinach
    Finish the pasta & serve your dish
    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!

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