Cabbage And Sage Pasta Blue Apron Recipes

CABBAGE AND SAGE PASTA (BLUE APRON)

Steps:

• Start boiling a pot of salted water. Add pasta when ready, and cook until al dente (slightly firm). Reserve 1 cup of pasta water before draining (to be used later).
• In a large saute pan, heat up a drizzle of olive oil on medium-high heat until hot. Add sliced cabbage and minced garlic. Season with salt and pepper to taste. Cook, stirring occasionally, 3-4 minutes, or until slightly softened.
• To the cabbage, add the sage and as much of the red pepper flakes as you wish, depending on how spicy you'd like it. Add more salt and black pepper to taste. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.
• Add 1/4 cup of the pasta water to the cabbage and cook another 1 to 2 minutes while stirring frequently.
• Add the cooked pasta, butter, and half the shredded cheese, and 1/2 the remaining pasta water to the cabbage pan. Add more salt and pepper to taste, cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly coated. If pasta seems dry, keep adding more pasta water to achieve desired consistency. Remove from heat when done.
• Optional: add browned and drained ground turkey to the cabbage pasta, and mix well.
• Serve immediately, topping with more sage and red pepper flakes if desired, and generous amount of shredded cheese. Buon Appetito!

CHEESE AND SAGE PASTA

Steps:

• 1. Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• 2. Melt the butter in a saucepan over medium heat. Add the camembert, parmesan, brie and goat cheese, and stir over low heat until the cheese melts.
• 3. Add single cream and sage and stir well. Cook for another 10-15 minutes on a very low heat until the sauce thickens. Season with salt and pepper.
• 4. Add the cheese mixture to the pasta and toss to combine. Enjoy!

SPICY SHRIMP BUCATINI - BLUE APRON

Steps:

• Start boiling salted water in big pot for bucatini.
• Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Peel and roughly chop the garlic. Quarter and de-seed the lemon.
• After water is boiling, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.
• While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and toast, stirring frequently, 1 to 3 minutes, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.
• While the pasta continues to cook, pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.
• To the pan, add the tomato paste, the juice all 4 lemon wedges, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the seasoned shrimp and cook, stirring occasionally, 2 to 3 minutes, or until opaque and cooked through. Turn off the heat.
• Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked shrimp and cabbage; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the toasted breadcrumbs. Enjoy!

BROCCOLI AND SAGE PASTA

Steps:

• Boil the spaghetti for 1 minute Add the broccoli and cook for 4 more minutes.
• Meanwhile, heat the oil in a frying pan and add the shallots and garlic.
• Gently cook for 5 mins until golden.
• Add the chili and sage to the pan and cook gently for 2 minutes.
• Drain the pasta, mix with the shallot mixture in the pan, then scatter over the parmesan.
• Serve.