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Pasta in Italian Salsa Verde
with Mushrooms & Grana Padano Cheese
20 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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2 Servings
- Est. 730 Cals/serving
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This quick-cooking dish brings together earthy mushrooms, creamy mascarpone, and delicate strands of spaghettini in our own vibrant salsa verde—a blend of parsley, basil, capers, garlic, and more.
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fresh
ingredients
Title
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½ lb Cremini Mushrooms
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½ lb Spaghettini Pasta
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¼ tsp Crushed Red Pepper Flakes
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⅓ cup Salsa Verde
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2 Tbsps Mascarpone Cheese
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0.7 oz Grana Padano Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a large pot with salted water; cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms. Thinly slice the mushrooms. Grate the Grana Padano cheese on the small side of a box grater.
2
Cook the pasta:
Add the pasta to the pot of boiling water and cook, uncovered, 5 to 6 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3
Cook the mushrooms:
While the pasta cooks, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat.
4
Finish & serve your dish:
Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked mushrooms. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Stir in the mascarpone cheese, salsa verde, and half the grated Grana Padano cheese (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the remaining grated Grana Padano cheese. Enjoy!
1
Prepare the ingredients:
Fill a large pot with salted water; cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms. Thinly slice the mushrooms. Grate the Grana Padano cheese on the small side of a box grater.
2
Cook the pasta:
Add the pasta to the pot of boiling water and cook, uncovered, 5 to 6 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3
Cook the mushrooms:
While the pasta cooks, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat.
4
Finish & serve your dish:
Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked mushrooms. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Stir in the mascarpone cheese, salsa verde, and half the grated Grana Padano cheese (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the remaining grated Grana Padano cheese. Enjoy!
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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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