Dinner

Blue Apron Fresh Fettuccine Pasta with Porcini Mushroom Bolognese is for Dinner.

Blue Apron Fresh Fettuccine Pasta with Porcini Mushroom Bolognese takes 15 minutes to prepare.

Blue Apron Fresh Fettuccine Pasta with Porcini Mushroom Bolognese takes 25 minutes to cook.

Blue Apron Fresh Fettuccine Pasta with Porcini Mushroom Bolognese makes 2 servings.

The ingredients for Blue Apron Fresh Fettuccine Pasta with Porcini Mushroom Bolognese are:

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

Here is how you make Blue Apron Fresh Fettuccine Pasta with Porcini Mushroom Bolognese:

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 servingsNumber of Servings: 2Recipe submitted by SparkPeople user CASEYTALK.

The nutritional information for Blue Apron Fresh Fettuccine Pasta with Porcini Mushroom Bolognese is:

• 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

Blue Apron Fresh Fettuccine Pasta with Porcini Mushroom Bolognese is Italian cuisine.

The dietary needs meet for Blue Apron Fresh Fettuccine Pasta with Porcini Mushroom Bolognese is Vegetarian