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Mushroom & Goat Cheese Pasta Fill 1 Created with Sketch.

with Garlic-Thyme Breadcrumbs

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 820 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, lumaca rigata pasta, mushrooms, and spinach are coated with a creamy, tangy sauce, made with goat cheese and tomato paste. The dish gets subtle layers of aromatic flavor from fresh thyme: we’re sautéing our mushrooms and toasting our breadcrumbs with whole sprigs, removed before serving. (Chefs, note that your pea greens may be smaller-leafed pea shoots or larger-leafed pea tips.)

fresh
ingredients
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic. Thinly slice the mushrooms. Peel and thinly slice the shallot. Roughly chop the pea greens.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Make the garlic-thyme breadcrumbs:
3 Make the garlic-thyme breadcrumbs:

While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs, half the garlic, and half the whole thyme sprigs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the breadcrumbs are golden brown and fragrant. Transfer to a plate; immediately season with salt and pepper. Carefully remove and discard the thyme sprigs. Wipe out the pan.

Start the mushrooms:
4 Start the mushrooms:

While the pasta continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the shallot, remaining garlic, and remaining whole thyme sprigs; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully remove and discard the thyme sprigs.

Finish the mushrooms & make the sauce:
5 Finish the mushrooms & make the sauce:

To the pan, add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened and saucy. Turn off the heat and season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

To the pot of cooked pasta, add the finished mushrooms and sauce, butter, goat cheese, spinach, pea greens, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spinach has wilted and the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Divide between 2 dishes. Garnish with the garlic-thyme breadcrumbs and parmesan cheese. Enjoy!

Tips from Home Chefs

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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.

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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
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic. Thinly slice the mushrooms. Peel and thinly slice the shallot. Roughly chop the pea greens.

2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Make the garlic-thyme breadcrumbs:
3 Make the garlic-thyme breadcrumbs:

While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs, half the garlic, and half the whole thyme sprigs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the breadcrumbs are golden brown and fragrant. Transfer to a plate; immediately season with salt and pepper. Carefully remove and discard the thyme sprigs. Wipe out the pan.

4 Start the mushrooms:

While the pasta continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the shallot, remaining garlic, and remaining whole thyme sprigs; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully remove and discard the thyme sprigs.

Start the mushrooms:
Finish the mushrooms & make the sauce:
5 Finish the mushrooms & make the sauce:

To the pan, add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened and saucy. Turn off the heat and season with salt and pepper to taste.

6 Finish & plate your dish:

To the pot of cooked pasta, add the finished mushrooms and sauce, butter, goat cheese, spinach, pea greens, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spinach has wilted and the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Divide between 2 dishes. Garnish with the garlic-thyme breadcrumbs and parmesan cheese. Enjoy!

Finish & plate your dish: