Whole Grain Pasta with Fontina, Mushrooms, & Kale

Whole Grain Pasta

with Fontina, Mushrooms, & Kale

20 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this hearty pasta dish, nutty whole grain pipe rigate is accompanied by tender kale, earthy mushrooms, and melty fontina cheese—all finished with a drizzle of irresistible hot honey and a sprinkle of pecorino.

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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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Prepare the ingredients & make the hot honey:
1 Prepare the ingredients & make the hot honey:

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, combine the honey (kneading the packet before opening), 1 teaspoon of warm water, and the red pepper flakes.

Cook the vegetables:
2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the chopped garlic and kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. 

Cook & coat the pasta:
3 Cook & coat the pasta:

While the vegetables cook, add the pasta to the pot of boiling water. Cook 4 to 5 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and return to the pot. Add the demi-glace, butter, fontina cheese, and 2 tablespoons of water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the butter and cheese are melted and the pasta is coated. Turn off the heat. 

Finish & serve your dish:
4 Finish & serve your dish:

Add the cooked vegetables and fromage blanc to the pot. Season with salt and pepper. Gently stir to combine. Serve the finished pasta garnished with the pecorino cheese. Drizzle with as much of the hot honey as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

Tips from Home Chefs

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Prepare the ingredients & make the hot honey:
1 Prepare the ingredients & make the hot honey:

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, combine the honey (kneading the packet before opening), 1 teaspoon of warm water, and the red pepper flakes.

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the chopped garlic and kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. 

Cook the vegetables:
Cook & coat the pasta:
3 Cook & coat the pasta:

While the vegetables cook, add the pasta to the pot of boiling water. Cook 4 to 5 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and return to the pot. Add the demi-glace, butter, fontina cheese, and 2 tablespoons of water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the butter and cheese are melted and the pasta is coated. Turn off the heat. 

4 Finish & serve your dish:

Add the cooked vegetables and fromage blanc to the pot. Season with salt and pepper. Gently stir to combine. Serve the finished pasta garnished with the pecorino cheese. Drizzle with as much of the hot honey as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

Finish & serve your dish:
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