Chef Meagan Entree Creamy Porcini Pasta

Vegetables in a Creamy Porcini White Sauce
Keep it Vegetarian or Add Local Grilled Chicken

Chicken Ingredients: Sweet Grass chicken, lemon juice, dijon mustard (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, sugar, spices), garlic, onion, basil, kosher salt, white pepper, canola oil, olive oil.


Sauce: Pearl Valley heavy cream, white wine, garlic, shallots, vegetable stock (water, celery, onions, carrots, zucchini, cauliflower, bok choy, tomatoes, garlic, bay leaves, rosemary, thyme, parsley, sage, black peppercorns, kosher salt), porcini mushroom powder, parmesan cheese (pasteurized milk, cheese cultures, salt, enzymes), potato starch and/or corn starch (to prevent caking), thyme, kosher salt, white pepper, Minerva butter, flour.

Vegetables: Sun-dried tomatoes, candy onions, zucchini, summer squash, peppers, wild mushrooms.

Pasta: Semolina and/or Durum Wheat Flour (Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Egg, Water, Salt)

Side: Parmesan cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Potato Starch and/or Corn Starch (To Prevent Caking)

Heating Instructions: Grilled Sweet Grass Chicken or Grilled Cleveland Tofu Pasta: Directions to heat- Cook pasta via directions on the back of the bag. Heat the sauce/vegetable container to above 140 degrees. Toss the hot, freshly cooked pasta into the hot sauce/vegetable container, add heated protein (tofu or chicken) cooked to above 140 degrees. Toss everything together. Portion into serving platters and garnish with cheese.

Allergens: Milk, Wheat, Eggs

ORDERS END SATURDAY AT MIDNIGHT - No Adjustments Afterwards!

KEEP REFRIGERATED