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Whole Grain Pasta Fill 1 Created with Sketch.

with Fontina, Mushrooms, & Kale

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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.

Get Cooking
fresh
ingredients
Whole Grain Pasta with Fontina, Mushrooms, & Kale
Title
  • 6 oz Whole Grain Pipe Rigate Pasta
  • 2 cloves Garlic
  • 1 bunch Kale
  • 4 oz Cremini Mushrooms
  • 2 Tbsps Vegetable Demi-Glace
  • 2 oz Shredded Fontina Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Honey
  • ¼ cup Grated Pecorino Cheese
  • 2 Tbsps Butter
  • 2 Tbsps Fromage Blanc
tried-and-true
kitchen tools
step-by-step
instructions
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!

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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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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: