Creamy Red Pesto & Portobello Pasta
with Cherry Tomatoes
Cooking time
15 minutes
Servings
4
Calories
590 /serving
Busy families, we feel your penne! So we’ve created an easygoing supper featuring creamy mascarpone tinged with tangy sun-dried tomato pesto. Boost the red factor by adding fresh cherry tomatoes, plus toothsome portobello mushrooms sautéed with garlic.
We will send you:
- 2 Garlic cloves
- 60ml Sun-dried tomato pesto
- 280g Cherry tomatoes
- 3 Portobello mushrooms
- 450g Penne rigate
- 30ml Vegetable demi-glace
- 60ml Mascarpone
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Cashews • Milk • Sulphites • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
16 g
Saturated Fat
5 g
Sodium
540 mg
Total Carb
91 g
Sugars
11 g
Protein
20 g
Fibre
6 g
Preparation
Boil the pasta
- Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 11 min., until al dente.
- Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, halve the tomatoes.
- Remove the stems from the mushrooms; thinly slice.
- Using the flat side of your knife, smash the garlic cloves.
Sauté the vegetables & make the sauce
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the garlic cloves and sauté, 30 sec. to 1 min., until fragrant.
- Add the mushrooms and sauté, 3 to 4 min., until golden brown.
- Add the tomatoes and sauté, 1 to 2 min., until beginning to soften.
- Add the pesto, demi-glace, reserved cooking water, spices and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 2 to 3 min., until the sauce begins to thicken.
- Remove the garlic cloves.
Combine the pasta & serve
- To the pan, add the pasta; toss well.
- Off the heat, add the mascarpone.
- Divide the pasta between your bowls. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
