Fresh Porcini Pappardelle Pasta Bowl
Vegetarian Porcini Pappardelle Pasta:
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, fresh ground black pepper, Minerva Butter, Flour.
Vegetables in the pasta: Sun-dried tomatoes, candy onions, zucchini, summer squash, peppers, wild mushrooms.
Ohio City Pasta (FRESH BUT NOT COOKED): Semolina and/or Durum Wheat Flour (Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Egg, Water, Salt.
Garnish: Parmesan cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Potato Starch and/or Corn Starch (To Prevent Caking).
-OR-
Porcini Pappardelle Pasta:
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, fresh ground black pepper, Minerva Butter, Flour.
Vegetables in the pasta: Sun-dried tomatoes, candy onions, zucchini, summer squash, peppers, wild mushrooms.
Ohio City Pasta (FRESH BUT NOT COOKED): Semolina and/or Durum Wheat Flour (Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Egg, Water, Salt.
Garnish: Parmesan cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Potato Starch and/or Corn Starch (To Prevent Caking).
Heating Instructions:
Bring 3 quarts of salted water to boil (the water should be salty like the sea). Once the water is boiling add the bag of fresh pasta into the water, making sure to stir the pasta when it's immediately in the water. **See the second paragraph** Cook the pasta for about 3-4 minutes, check the pasta to see if it's the correct toothie-ness, to your liking. Drain the pasta in a colander. While the pasta is in the water cooking you can heat up the vegetables and sauce and or protein 2 ways- in the microwave until it is above 140 degrees. OR in a sauté pan on medium. Add the sauce to the pan and once it's simmering add the vegetables. Let it continue to simmer for a minute or so to ensure the vegetables are hot. Then toss the pasta into the sauce, portion into your bowls and garnish with cheese if you ordered the cheese version.
Allergens: Milk, Wheat, Eggs, Milk
Soy-free, Nut-free
Vegetarian Porcini Pappardelle Pasta:
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, fresh ground black pepper, Minerva Butter, Flour.
Vegetables in the pasta: Sun-dried tomatoes, candy onions, zucchini, summer squash, peppers, wild mushrooms.
Ohio City Pasta (FRESH BUT NOT COOKED): Semolina and/or Durum Wheat Flour (Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Egg, Water, Salt.
Garnish: Parmesan cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Potato Starch and/or Corn Starch (To Prevent Caking).
-OR-
Porcini Pappardelle Pasta:
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, fresh ground black pepper, Minerva Butter, Flour.
Vegetables in the pasta: Sun-dried tomatoes, candy onions, zucchini, summer squash, peppers, wild mushrooms.
Ohio City Pasta (FRESH BUT NOT COOKED): Semolina and/or Durum Wheat Flour (Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Egg, Water, Salt.
Garnish: Parmesan cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Potato Starch and/or Corn Starch (To Prevent Caking).
Heating Instructions:
Bring 3 quarts of salted water to boil (the water should be salty like the sea). Once the water is boiling add the bag of fresh pasta into the water, making sure to stir the pasta when it's immediately in the water. **See the second paragraph** Cook the pasta for about 3-4 minutes, check the pasta to see if it's the correct toothie-ness, to your liking. Drain the pasta in a colander. While the pasta is in the water cooking you can heat up the vegetables and sauce and or protein 2 ways- in the microwave until it is above 140 degrees. OR in a sauté pan on medium. Add the sauce to the pan and once it's simmering add the vegetables. Let it continue to simmer for a minute or so to ensure the vegetables are hot. Then toss the pasta into the sauce, portion into your bowls and garnish with cheese if you ordered the cheese version.
Allergens: Milk, Wheat, Eggs, Milk
Soy-free, Nut-free
Vegetarian Porcini Pappardelle Pasta:
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, fresh ground black pepper, Minerva Butter, Flour.
Vegetables in the pasta: Sun-dried tomatoes, candy onions, zucchini, summer squash, peppers, wild mushrooms.
Ohio City Pasta (FRESH BUT NOT COOKED): Semolina and/or Durum Wheat Flour (Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Egg, Water, Salt.
Garnish: Parmesan cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Potato Starch and/or Corn Starch (To Prevent Caking).
-OR-
Porcini Pappardelle Pasta:
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, fresh ground black pepper, Minerva Butter, Flour.
Vegetables in the pasta: Sun-dried tomatoes, candy onions, zucchini, summer squash, peppers, wild mushrooms.
Ohio City Pasta (FRESH BUT NOT COOKED): Semolina and/or Durum Wheat Flour (Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Egg, Water, Salt.
Garnish: Parmesan cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Potato Starch and/or Corn Starch (To Prevent Caking).
Heating Instructions:
Bring 3 quarts of salted water to boil (the water should be salty like the sea). Once the water is boiling add the bag of fresh pasta into the water, making sure to stir the pasta when it's immediately in the water. **See the second paragraph** Cook the pasta for about 3-4 minutes, check the pasta to see if it's the correct toothie-ness, to your liking. Drain the pasta in a colander. While the pasta is in the water cooking you can heat up the vegetables and sauce and or protein 2 ways- in the microwave until it is above 140 degrees. OR in a sauté pan on medium. Add the sauce to the pan and once it's simmering add the vegetables. Let it continue to simmer for a minute or so to ensure the vegetables are hot. Then toss the pasta into the sauce, portion into your bowls and garnish with cheese if you ordered the cheese version.
Allergens: Milk, Wheat, Eggs, Milk
Soy-free, Nut-free