pasta

One Pot Broccoli Rabe and Mushroom Pasta Bake

February 27, 2021 by Misfits Market

One-pot recipe alert! You don’t want to miss this cheesy, veggie-packed pasta made in one skillet. Mushrooms are browned until golden, then tossed with garlic and herbs and mixed with cream, cheese, and broccoli rabe. Pasta is folded in as the finishing touch for this oven miracle. Yes, miracle—did we mention it’s all made in the same pot? Get mushrooms from our Marketplace and toss in broccoli rabe, cauliflower, or whatever other veggie from your box that you have on hand.

One Pot Broccoli Rabe and Mushroom Pasta Bake

Author: Misfits Market

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Ingredients

Scale

1/4 cup plus 1 tablespoon olive oil
8 ounces cremini mushrooms, torn into 1-inch pieces
2 cups broccoli rabe, cut into 2-inch pieces
2 cups half-and-half
6 cloves garlic, minced
2 teaspoons fresh rosemary leaves, chopped, divided
1/4 teaspoon red pepper flakes
Kosher salt
Black pepper
9 ounces fontina or sharp cheddar cheese, grated, divided
2 cups medium pasta (penne, rigatoni, shells)
1/2 cup panko bread crumbs

Instructions

Preheat oven to 325 degrees.
In a medium heat-proof skillet, like a cast iron, heat 1/4 cup olive oil over medium-high heat. Cook mushrooms, stirring occasionally for 4-5 minutes, until golden and tender. Add garlic, 1 teaspoon rosemary, and red pepper flakes, cook for another 1 minute, until fragrant.
Pour half-and-half into skillet and season with salt and pepper. Bring half-and-half to a gentle simmer, stirring occasionally. In three batches, add 8 ounces of cheese, mixing in between each batch until cheese has melted into the half-and-half. Add broccoli rabe in two batches, letting broccoli rabe wilt before adding the next batch. Mix in pasta, until fully coated in cheese mixture.
Bake for 20-25 minutes until pasta is al dente. Remove skillet from oven, mix, and smooth into an even layer. Turn on broiler.
In a small bowl, mix panko, remaining 1 ounce of cheese, 1 teaspoon rosemary, and 1 tablespoon olive oil. Evenly sprinkle panko mixture over top of pasta. Broil for 2-4 minutes, until the top becomes golden and cheese is melted. Let rest for 5 minutes before serving.

Creamy Squash Carbonara with Crispy Mushrooms

October 19, 2020 by Misfits Market

Roasted squash is on the menu once, twice, maybe even three times a week during fall and winter. It never disappoints when you need a no-brainer dinner. But when we were thinking of new (read: not boring) ways to use winter squash, we ended up using it as the base for a “creamy” pasta sauce. Mission accomplished! Presenting a veg-forward take on the traditionally rich, meaty, cheesy carbonara pasta.

Curious about the eye-catching pans we used? Those were courtesy of our friends over at Caraway, who make quality enamel cookware without any of the sketchy chemicals associated with non-stick.

We were lucky enough to get gifted one of the limited-edition Marigold sets before they became available. (They knew that grown-up yellow had our name written all over it!) We’ve also partnered with them on getting all of you $60 off the collection. All you have to do is spend at least $30 in The Marketplace* to receive a special coupon code after November 5th.

Creamy Squash Carbonara with Crispy Mushrooms

★★★★★ 4.3 from 3 reviews

Author: Misfits Market

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Ingredients

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2 tablespoons butter
1 cup mushrooms, such as oyster, mushroom, or maitake, roughly chopped
2 pounds hard squash (approximately 1 large butternut, kabocha, acorn, or honeynut squash), peeled, seeded, and cut into 1-inch pieces
1 medium onion, roughly chopped
5 cloves garlic, minced, divided
1 tablespoon fresh sage, minced
Kosher salt
Black pepper
2 cups chicken or vegetable broth
12 ounces dried pasta, such as fettuccine, spaghetti, or linguine
12 cups water
1/2 cup Pecorino or Parmesan cheese, grated, plus more for serving

Instructions

Heat butter in Caraway’s sauté pan over medium-high heat. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Then, add sage and 2 cloves minced garlic. Cook for another 3-5 minutes until mushrooms are crispy and fragrant. Use a slotted spoon to transfer mushrooms, sage, and garlic to a small bowl, allowing excess butter to remain in the sauté pan. Set aside.
Add squash, onion, and remaining 3 cloves minced garlic to sauté pan and season with salt and pepper. Cook for 10 minutes until the onions become translucent and squash softens. Add broth, bring to a boil, then reduce heat to a simmer. Cook for another 20 minutes, until the liquid has reduced by half and squash is fully tender.
Meanwhile, add water and a generous pinch of salt to Caraway’s Dutch oven. Bring to a rolling boil, then add pasta. Cook until al dente, usually one minute less than package instructions. Drain pasta, reserving 1/4 cup of pasta water.
Once tender, carefully pour squash mixture in a blender or food processor. Purée until smooth. Then, transfer squash purée back to the sauté pan and turn heat to low.
Transfer cooked pasta to the sauté pan with the squash sauce and toss to cover.
Add cheese in two batches, allowing cheese to incorporate into the sauce before adding the next batch. The sauce should be glossy and smooth—if it’s too stiff, add more pasta water, one tablespoon at a time. Season with salt and pepper to taste.
Serve pasta topped with reserved crispy mushrooms, more cheese, and freshly-cracked pepper. Enjoy!

*To qualify for $60 off a Caraway cookware collection, you must spend $30 or more on add-ons (excludes price of base subscription box, shipping, and applicable taxes) from The Marketplace from 10/18-10/31. In order to count towards this promotion, add-ons must be purchased during Marketplace windows that open on or after 10/18 and close on or prior to 11/2. This means that add-on purchases from customers with Marketplace windows 10/16-10/18 and 10/17-10/19 will NOT be counted for this promotion, and add-on purchases from customers with Marketplace windows 10/30-11/1 and 10/31-11/2 WILL be counted for this promotion. Customers who qualify will receive an email from Misfits Market in early November with a unique coupon code for $60 off any Caraway cookware collection. Limit of one code per Misfits Market customer account.

Tuscan Kale Pesto

July 15, 2020 by Misfits Market

If you asked us to count all the different types of pesto-esque sauces we make throughout the year, well, we probably couldn’t. It seems like each weekly box could inspire a new variation. The latest of which is this kale pesto. Not only is it a great way to sneak in more of those good greens, but it’s also the one we could throw together any night of the week. Chances are high we, and probably you, too, have kale and almonds on hand at all times.

Tuscan Kale Pesto

★★★★★ 5 from 1 reviews

Author: Misfits Market

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Ingredients

Scale

1 bunch (about 2 cups) Tuscan kale, de-stemmed and roughly torn
1/4 cup basil leaves, roughly chopped
1 clove garlic, minced
1/2 cup almonds
1/4 cup Parmesan cheese
1/2 cup olive oil, plus more for a thinner pesto
1/2 teaspoon salt
Juice of 1 lemon

Instructions

In a food processor or blender, add kale, basil, garlic, Parmesan, olive oil, salt, and lemon juice. Pulse to combine.
Add almonds and pulse until they are finely chopped. Add more olive oil until you reach the consistency of your liking. Store in a resealable container in the fridge for up to a week, or use to top pasta, pizza, or even as a dip.

Deconstructed Dumpling Noodle Bowls

January 23, 2020 by Misfits Market

Happy Year of the Rat! Food is an integral part of Lunar New Year celebrations, and this recipe marries two of the most auspicious—and delicious—dishes traditionally served in the Chinese culture around the lunar new year.

One food that’s most associated with the Lunar New Year is longevity noodles. Why? The length of the noodle is representative of the longevity and happiness of one’s life, so it’s important to start the new year with long noodles to represent an impending year of joy.

Another important dish is the dumpling, filled to the brim with both meat and veggies. It signifies the exchange between the old and the new, as you’re sending away the past and welcoming the future at the start of the new year. (It’s why they’re often consumed at the stroke of midnight.) The crescent shape also resembles money, so the dumpling means wealth and prosperity in the new year.

What happens when you put them together? A deconstructed dumpling noodle bowl that’s perfect for celebrating the Lunar New Year and for inviting happiness and wealth to your life. We’ve packed this one with plenty of fresh veggies you’d find in dumplings for a healthy yet comforting mashup. Just don’t forget to serve everything in red, which represents good fortune and joy!

Deconstructed Dumpling Noodle Bowls

★★★★★ 5 from 1 reviews

Author: Misfits Market

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Description

Though this dish is ideally made with egg noodles, spaghetti (or another type of cooked pasta) will work. Top with traditional Chinese flavors like soy sauce, ginger, and sesame oil, and don’t forget lots of crunchy misfit veg in the form of cabbage and carrots.

Ingredients

Scale

3 tablespoons cooking oil of choice
1/2 small cabbage, shredded
4 small carrots, julienned
1 large red onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons scallions, chopped (plus extra for garnish)
1 pound cooked egg noodles or spaghetti
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1/2 tablespoon sriracha
1 tablespoon sesame seeds

Instructions

In a large skillet, bring cooking oil of choice to medium heat.
Stir in cabbage, carrots, and onions and cook until softened, about 6-9 minutes.
Add garlic, ginger, and scallions. Cook for an additional minute, stirring occasionally.
Add cooked noodles, sesame oil, sriracha, and soy sauce. Gently stir to combine. Cook for approximately 2 more minutes.
Once heated, remove from the stove and transfer to serving dishes. Garnish with additional scallions and sesame seeds and enjoy!

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