For the Love of Food

Wild Mushroom and Pesto Linguine | Home Chef Review

89 Comments

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! 


Ingredients:

Makes 2 dinners
  • 4oz cremini mushrooms, sliced
  • 3 oz shiitake mushrooms, destemmed and sliced
  • 1 shallot, thinly sliced
  • 2 oz kale, destemmed and chopped
  • 5oz 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

Directions:

  1. Bring water to a boil in a large pot and add pasta and a pinch of salt. 
  2. Cook for 9-11 minutes and drain, reserving 1/4 cup of the pasta water.
  3. Meanwhile heat a large skillet over medium heat and add mushrooms and olive oil. 
  4. Cook until browned, about 5 minutes.
  5. Add shallots and cook for another 2 minutes then season with salt and pepper.
  6. Stir in kale, pasta water, and sun dried tomatoes and cook for one more minute, until kale wilts.
  7. Combine pasta and pesto in the pan with the vegetables.
  8. Add pasta to two plates and top with Asiago cheese.
Recipe from Home Chef. 

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. 
The opinions posted are my own.

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Comments

  7. Robert

    I would try the Cajun Tilapia with Jambalaya Pilaf. It sounds healthy and delicious! With so many recipes to choose from, it was hard to choose just one!

    Reply

  15. tannawings

    Southern Shrimp and Sausage Roast
    with potatoes, corn, and garlic butter sounds really really good. I like how their menu changes so it doesnt get boring!

    ellen beck on form

    Reply

  51. stOOpidgErL

    Cooking is my #1 passion in life and this would be super to win. I love that Wild Mushroom and Pesto Linguine that is in this blog post. My family loves pasta and that looks fantastic. Kimmy Ripley

    Reply

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