Mushroom & Spinach Bucatini
with Truffle Breadcrumbs
Keep It Vegetarian
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.
Details
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.
Nutrition per serving
730 Calories
Ingredients
½ lb
Bucatini Pasta
8 oz
Mushrooms
3 oz
Baby Spinach
2 clove
Garlic
1 bunch
Chives
¼ tsp
Truffle Zest Seasoning (includes natural truffle flavor and black summer truffle)
¼ cup
Panko Breadcrumbs
¼ cup
Grated Parmesan Cheese
1 tbsp
Verjus Blanc
¼ cup
Cream
2 tbsp
Mascarpone Cheese
2 ½ tbsp
Vegetable Demi-Glace
Note: Measurements are for 2 serving recipes.
Instructions
step 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.
step 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.
step 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.
step 4
Cook the mushrooms & spinach
Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms 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. Turn off the heat.
step 5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked 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!
Instructions
step 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.
step 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.
step 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.
step 4
Cook the mushrooms & spinach
Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms 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. Turn off the heat.
step 5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked 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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