Whole Grain Pasta with Fontina, Mushrooms, & Kale

Whole Grain Pasta

with Fontina, Mushrooms, & Kale

20 MIN
2 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
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600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
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45g Of Protein
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Nutritionist's Pick
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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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tips & techniques
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

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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