For the Love of Food

Wild Mushroom and Pesto Linguine | Home Chef Review

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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! 


Print Recipe

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. 
The opinions posted are my own.

 

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