Blue Apron Fresh Fettuccine Pasta with Porcini Mushroom Bolognese
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 377.2
- Total Fat: 10.4 g
- Cholesterol: 24.9 mg
- Sodium: 438.0 mg
- Total Carbs: 58.4 g
- Dietary Fiber: 4.5 g
- Protein: 17.3 g
View full nutritional breakdown of Blue Apron Fresh Fettuccine Pasta with Porcini Mushroom Bolognese calories by ingredient
Introduction
The Blue Apron instructions say to cook the cremini mushrooms in 2T of oil, not accounted for in this recipe. Also, the Blue Apron instructions have you salt and pepper to taste at several points in the recipe. I have omitted that so that you can season to taste at the table, if you wish. The Blue Apron instructions say to cook the cremini mushrooms in 2T of oil, not accounted for in this recipe. Also, the Blue Apron instructions have you salt and pepper to taste at several points in the recipe. I have omitted that so that you can season to taste at the table, if you wish.Number of Servings: 2
Ingredients
-
4 oz Fettuccine
4 oz Cremini Mushroom
4 cloves Garlic
1 medium Carrot, raw
2 TTomato Paste
3 T chopped Shallot
1T Salted Butter
1/2 oz dried porcini mushrooms
.25 cup Parmesan Cheese, grated
Directions
Set a pot of water to boiling on high.
Combine dried porcini mushrooms with 1 C hot water and let stand at least 10 minutes.
Cut the cremini mushrooms into small pieces. Mince the garlic. Peel and small dice the carrot. Small dice the celery. Small dice the shallot.
Spray a cast iron pan with spray oil and heat on medium high until hot. Add the cremini mushrooms and cook, stirring occasionally, 4-6 minutes or until browned. Add the garlic, carrot, celery, and shallot. Cook, stirring occasionally, 2-4 minutes. Add the tomato paste and cook, stirring frequently, 1-2 minutes or until dark red and fragrant.
Strain the porcini mushrooms, reserving the water. Chop the porcini mushrooms and add them and the water to the vegetables. Simmer, stirring occasionally, 4-6 minutes until the liquid is thickened and saucy.
While the sauce simmers, add the fettuccine to the boiling water. For fresh pasta, cook 2-3 minutes and for dried cook according to the package directions. Drain, reserving 1/2 cup of the pasta water.
To the pan with the sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook, stirring vigorously, 2-3 minutes or until thoroughly combined. If the sauce seems dry, add remaining reserved pasta cooking water until you reach the desired consistency. Garnish with the cheese.
Serving Size: Makes two servings
Number of Servings: 2
Recipe submitted by SparkPeople user CASEYTALK.
Combine dried porcini mushrooms with 1 C hot water and let stand at least 10 minutes.
Cut the cremini mushrooms into small pieces. Mince the garlic. Peel and small dice the carrot. Small dice the celery. Small dice the shallot.
Spray a cast iron pan with spray oil and heat on medium high until hot. Add the cremini mushrooms and cook, stirring occasionally, 4-6 minutes or until browned. Add the garlic, carrot, celery, and shallot. Cook, stirring occasionally, 2-4 minutes. Add the tomato paste and cook, stirring frequently, 1-2 minutes or until dark red and fragrant.
Strain the porcini mushrooms, reserving the water. Chop the porcini mushrooms and add them and the water to the vegetables. Simmer, stirring occasionally, 4-6 minutes until the liquid is thickened and saucy.
While the sauce simmers, add the fettuccine to the boiling water. For fresh pasta, cook 2-3 minutes and for dried cook according to the package directions. Drain, reserving 1/2 cup of the pasta water.
To the pan with the sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook, stirring vigorously, 2-3 minutes or until thoroughly combined. If the sauce seems dry, add remaining reserved pasta cooking water until you reach the desired consistency. Garnish with the cheese.
Serving Size: Makes two servings
Number of Servings: 2
Recipe submitted by SparkPeople user CASEYTALK.