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20 minutes

Kale, Almond & Mushroom Rigatoni

with Creamy Aged Cheddar & Chive Sauce

Cooking time

20 minutes

Servings

4

Calories

750 /serving

Big pipe-like rigatoni pasta provides the perfect vehicle for ensuring all the delights in this rich, creamy pasta dish get gobbled right up by your crew. First, sauté mushrooms, kale and garlic. Then add a dollop of cream and extra bite thanks to aged cheddar, which combine to make a rich, melty sauce. Toasted almond slices and fresh chives come in to serve as garnish, while a spritz of citrus and zest make this pasta dish sing.

We will send you:

  • 2 Garlic cloves
  • 1 Bunch of chives
  • 1 Lemon
  • 1 Bunch of kale
  • 225g Mushrooms
  • 50g Sliced almonds
  • 450g Fresh rigatoni
  • 120ml Heavy cream
  • 90g Grated aged cheddar
  • 15g Steakhouse Classics spice blend (dried vegetables, salt, spices, mustard, garlic, onion, black pepper, sugar, lemon oil)

Contains: Eggs, Milk, Mustard, Almonds, Wheat

You will need:

Large high-sided pan
Large pot
Zester
Strainer
Oil
2 tbsp Butter
Salt & pepper
Total Fat
39 g
Saturated Fat
17 g
Sodium
1470 mg
Total Carbs
79 g
Sugars
5 g
Protein
31 g
Fibres
9 g
Preparation
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Mise en place
Bring a large pot of salted water to a boil. Remove the kale leaves from the stems; roughly chop the leaves, discarding the stems. Thinly slice the mushrooms. Zest and cut the lemon into 6 wedges. Thinly slice the chives. Mince the garlic.
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Toast the almonds
In a large, high-sided pan, heat a drizzle of oil on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a plate; season with a pinch of the spice blend and S&P to taste. Reserve the pan.
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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 5 to 8 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water, drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Sauté the vegetables
While the pasta cooks, in the reserved pan, heat 2 tbsp butter on medium-high. Add the mushrooms and sauté, stirring occasionally, 4 to 6 minutes, until beginning to brown. Add the kale and sauté, stirring frequently, 2 to 3 minutes, until wilted. Add the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant; season with ½ the remaining spice blend and S&P to taste.
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Make the sauce
To the pan of vegetables, add the cream, aged cheddar and ½ the reserved cooking water. Cook, stirring occasionally, 1 to 2 minutes, until the cheese has melted; season with the remaining spice blend and S&P to taste.
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Finish & serve
To the pan of vegetables and sauce, add the cooked pasta, ½ the chives, the juice of 2 lemon wedges and as much of the lemon zest as you’d like. Cook, stirring frequently, 1 to 2 minutes, until combined. If the sauce seems dry, gradually add the remaining cooking water until your desired consistency is achieved. Divide the finished pasta between your bowls. Garnish with the almonds and remaining chives. Serve the remaining lemon wedges on the side. Bon appétit!