Whew! It is moving week here and boy are we busy! Luckily I had a great new meal delivery service, Home Chef, send us two delicious and easy to make recipes, with all the fresh ingredients included, straight to my door. That’s right- no grocery shopping, no planning my meals, just easy peasy meal delivery to make at home!
Each week, Home Chef sends you fresh, pre-portioned ingredients along with step-by-step instructions so you can make delicious, home-cooked meals.
All Home Chef meals are priced at $9.95 per serving. You can choose what meals you want each week from their menu selections and you can even add snacks and fruit baskets too!
Check out the Wild Mushroom and Pesto Linguine recipe from Home Chef below
and enter to win a week of Home Chef meals!
Wild Mushroom and Pesto Linguine
Makes 2 dinners
Ingredients
- 4 oz cremini mushrooms sliced
- 3 oz shiitake mushrooms destemmed and sliced
- 1 shallot thinly sliced
- 2 oz kale destemmed and chopped
- 5 oz linguine
- 1 oz sun dried tomatoes julienned
- 1/4 cup basil pesto
- 1 oz Asiago cheese shredded
- 2 tbsp olive oil for saute
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Bring water to a boil in a large pot and add pasta and a pinch of salt.
- Cook for 9-11 minutes and drain, reserving 1/4 cup of the pasta water.
- Meanwhile heat a large skillet over medium heat and add mushrooms and olive oil.
- Cook until browned, about 5 minutes.
- Add shallots and cook for another 2 minutes then season with salt and pepper.
- Stir in kale, pasta water, and sun dried tomatoes and cook for one more minute, until kale wilts.
- Combine pasta and pesto in the pan with the vegetables.
- Add pasta to two plates and top with Asiago cheese.
Notes
Recipe from Home Chef.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
For The Love of Food Blog
I decided to choose a seafood dish and this vegetarian pasta dish this week on my Home Chef meal calendar. Both meals were hearty and flavorful, but also easy to make and a hit with my kids!
Heat a large skillet over medium heat and add mushrooms and olive oil.
Cook until browned, about 5 minutes.
Bring water to a boil in a large pot and add pasta and a pinch of salt.
Cook for 9-11 minutes and drain, reserving 1/4 cup of the pasta water.
While the mushrooms and pasta cook, destem and chop the shallot and kale.
Add shallots and cook for another 2 minutes.
Then season with salt and pepper.
Stir in kale…
and reserved pasta water…
and sun dried tomatoes and cook for one more minute.
Once the kale wilts, remove from heat.
Add pasta to the pan.
Now add pesto in the pan with the vegetables.
Toss everything together.
Add pasta to two plates and top with Asiago cheese.
Enter to Win a week of Home Chef!
I received this product for free from Home Chef (homechef.com) in exchange
for an honest review on my blog.
for an honest review on my blog.
The opinions posted are my own.
The Coq au Vin for sure! Really so many others too!
I'd try anything vegetarian! Maybe Burrata Pizza Margherita
Chicken Dijonnaise
I want to try and make the Burrata Pizza Margherita.
I would like to try the Turkey and Avocado Tostadas
I would loveee to try the Steak and Blue Cheese Salad!
The Burrata Pizza Margherita looks delicious
The Burrata Pizza Margherita looks delicious
I would love to try the Southern Shrimp and Sausage Roast.
I would love to try the Coq Au Vin. It looks so good
Hawaiian BBQ Pork Medallions look delish!
I would like to try the Southern Shrimp and Sausage Roast.
I would like to try the Chicken Dijonnaise.
I would like to check out the Wild Mushroom and Pesto Linguine cuisine first and foremost.