WithoutConversion.json

[{"scrapIdName":"hellofresh","category":"pastaRisotto","mainIngredient":null,"title":"Results for pasta?page=0","ingredients":[],"instructions":[]},{"scrapIdName":"hellofresh","category":"pastaRisotto","mainIngredient":null,"title":"Butternut Squash Agnolotti with Apples, Spinach, and Sage-Brown Butter Sauce","servingAmount":"2","cookingTime":"Total Time\n30 minutes","ingredients":[["9"," ounce"],"Butternut Squash Agnolotti",["5"," ounce"],"Spinach",["1"," unit"],"Granny Smith Apple",["¼","ounce"],"Sage",["1"," ounce"],"Sour Cream",["2"," clove"],"Garlic",["1"," unit"],"Veggie Stock Concentrate"],"instructions":["Cook the agnolotti: Bring a large pot of water with a large pinch of salt to a boil. Once boiling, add the agnolotti and cook for 4-5 minutes, until tender and floating to the top of the water. Drain, reserving 1/2 cup pasta water.","Prep the ingredients: While waiting for the water to boil, peel, core, and dice the apple into ½-inch cubes. Mince or grate the garlic. Finely chop 2 teaspoons of sage leaves.","Heat 2 Tablespoon butter in a medium pan over medium heat. Add the apples, chopped sage, and garlic to the pan and cook, tossing, until the butter begins to turn a speckled golden brown. Quickly add ½ cup pasta water (careful, it will sputter!) and the vegetable stock concentrate the pan. Cook, tossing, until the apples are just barely tender and the stock has thickened, for 2-3 more minutes. Season with salt and pepper.","Add the spinach to the pan, working in batches if necessary. Cook, tossing carefully, for 3-4 minutes, until the spinach has wilted and a thick sauce has formed. Carefully toss the sour cream and drained agnolotti into the pan. Taste and season with salt and pepper. HINT: Add a splash of water or pat of butter if the sauce becomes too thick.","Plate: Serve the agnolotti divided between bowls and enjoy!"],"image":"https://img.hellofresh.com/f_auto,fl_lossy,q_auto,w_1200/hellofresh_s3/image/5672f9dbf8b25e170a8b4567.jpg","nutrition":"Energy (kJ)2050.16 kJCalories490 kcalFat23 gSaturated Fat13 gCarbohydrate60 gSugar13 gDietary Fiber5 gProtein16 gSodium627 mgDue to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region."},{"scrapIdName":"hellofresh","category":"pastaRisotto","mainIngredient":null,"title":"Turkey & Sage Tetrazzini with Sweet Peas, Mushrooms, and Parmesan Cream Sauce","servingAmount":"2","cookingTime":"Total Time\n30 minutes","ingredients":[["8"," ounce"],"Ground Turkey",["4"," ounce"],"Peas",["4"," ounce"],"Button Mushrooms",["6"," ounce"],"Linguine",["¼","ounce"],"Thyme",["1"," ounce"],"Cream Cheese",["1"," ounce"],"Parmesan Cheese",["1"," unit"],"Chicken Stock Concentrate",["¼","ounce"],"Sage"],"instructions":["Bring a large pot of water with a large pinch of salt to a boil. Thinly slice the mushrooms. Pick the thyme off the stems and roughly chop the leaves","Heat a drizzle of oil in a large pan over medium high heat. Add the turkey and ½ teaspoon sage (we sent more) to the pan and cook, breaking the meat up into pieces, until browned and cooked through. Set aside","Add the linguine to the boiling water and cook 8-10 minutes, until al dente. Drain, reserving 1 cup of pasta water.","While the linguine cooks, heat a drizzle of oil in the same pan you cooked the turkey in over medium-high heat. Add the mushrooms to the pan and cook, tossing, for 4-6 minutes, until golden brown. Remove the pan from heat until the linguine is ready.","Add the thyme, stock concentrate, peas, and reserved pasta water to the pan. Bring the mixture to a simmer over medium-high heat until the sauce has thickened and reduced by half. Reduce the heat to low, then stir in the cream cheese and half the Parmesan. Add the linguine and turkey to the pan and toss to combine. Season with salt and pepper.","Divide the linguine between dishes and sprinkle with remaining Parmesan. Enjoy!"],"image":"https://img.hellofresh.com/f_auto,fl_lossy,q_auto,w_1200/hellofresh_s3/image/565495de4dab717e4d8b4567.jpg","nutrition":"Energy (kJ)2912.0640000000003 kJCalories696 kcalFat25 gSaturated Fat9 gCarbohydrate79 gSugar8 gDietary Fiber8 gProtein45 gSodium470 mgDue to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region."},{"scrapIdName":"hellofresh","category":"pastaRisotto","mainIngredient":null,"title":"Creamy Orecchiette with Brussels Sprouts, Pancetta, and Wild Mushrooms","servingAmount":"2","cookingTime":"Total Time\n30 minutes","ingredients":[["4"," ounce"],"Pancetta",["8"," ounce"],"Brussels Sprouts",["4"," ounce"],"Mixed Wild Mushrooms",["1"," unit"],"Lemon",["2"," clove"],"Garlic",["¼","ounce"],"Thyme",["¼","ounce"],"Sage",["6"," ounce"],"Orecchiette Pasta",["1"," unit"],"Chicken Stock Concentrate",["1"," ounce"],"Parmesan Cheese"],"instructions":["Prep the ingredients: Bring a large pot of water with a large pinch of salt to a boil. Mince or grate the garlic. Strip the thyme from the stem and roughly chop the leaves. Finely chop the sage. Juice the lemon. Trim, halve and thinly slice the Brussels sprouts into shreds.","Cook the vegetables: Heat 1 Tablespoon oil in a large pan over medium heat. Add the mushrooms to the pan and cook, tossing, for 4-5 minutes, until golden brown. Add the Brussels sprouts and cook, tossing, for 3-4 minutes, until softened and slightly golden brown. Season with salt and pepper and set aside.","Cook the pasta: Add the pasta to the boiling water and cook for 8-10 minutes, until al dente. Drain, reserving ½ cup of the pasta water.","Meanwhile, heat a drizzle of oil in the same pan you cooked the vegetables in over medium-high heat. Add the pancetta and cook, tossing, for 4-5 minutes, until golden brown and crispy. Season with salt and pepper.","Make the sauce: Add the garlic, sage, and thyme to the pan with the pancetta and cook for 30 seconds, until fragrant. Add the stock concentrate, 1 tablespoon lemon juice, and ½ cup pasta water to the pan. Bring to a simmer for 2-3 minutes, until slightly thickened. Season with salt and pepper.","Toss the drained pasta, Brussels sprouts, mushrooms, and half the parmesan cheese into the pan with the sauce. Season with salt and pepper.","Serve the pasta with the remaining parmesan cheese on top and enjoy!"],"image":"https://img.hellofresh.com/f_auto,fl_lossy,q_auto,w_1200/hellofresh_s3/image/56323b2379a23c8f058b4567.jpg","nutrition":"Energy (kJ)2970.6400000000003 kJCalories710 kcalFat31 gSaturated Fat10 gCarbohydrate88 gSugar8 gDietary Fiber13 gProtein32 gSodium857 mgDue to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region."},{"scrapIdName":"hellofresh","category":"pastaRisotto","mainIngredient":null,"title":"Results for pasta?page=0","ingredients":[],"instructions":[]},{"scrapIdName":"hellofresh","category":"pastaRisotto","mainIngredient":null,"title":"Butternut Squash Agnolotti with Apples, Spinach, and Sage-Brown Butter Sauce","servingAmount":"2","cookingTime":"Total Time\n30 minutes","ingredients":[["9"," ounce"],"Butternut Squash Agnolotti",["5"," ounce"],"Spinach",["1"," unit"],"Granny Smith Apple",["¼","ounce"],"Sage",["1"," ounce"],"Sour Cream",["2"," clove"],"Garlic",["1"," unit"],"Veggie Stock Concentrate"],"instructions":["Cook the agnolotti: Bring a large pot of water with a large pinch of salt to a boil. Once boiling, add the agnolotti and cook for 4-5 minutes, until tender and floating to the top of the water. Drain, reserving 1/2 cup pasta water.","Prep the ingredients: While waiting for the water to boil, peel, core, and dice the apple into ½-inch cubes. Mince or grate the garlic. Finely chop 2 teaspoons of sage leaves.","Heat 2 Tablespoon butter in a medium pan over medium heat. Add the apples, chopped sage, and garlic to the pan and cook, tossing, until the butter begins to turn a speckled golden brown. Quickly add ½ cup pasta water (careful, it will sputter!) and the vegetable stock concentrate the pan. Cook, tossing, until the apples are just barely tender and the stock has thickened, for 2-3 more minutes. Season with salt and pepper.","Add the spinach to the pan, working in batches if necessary. Cook, tossing carefully, for 3-4 minutes, until the spinach has wilted and a thick sauce has formed. Carefully toss the sour cream and drained agnolotti into the pan. Taste and season with salt and pepper. HINT: Add a splash of water or pat of butter if the sauce becomes too thick.","Plate: Serve the agnolotti divided between bowls and enjoy!"],"image":"https://img.hellofresh.com/f_auto,fl_lossy,q_auto,w_1200/hellofresh_s3/image/5672f9dbf8b25e170a8b4567.jpg","nutrition":"Energy (kJ)2050.16 kJCalories490 kcalFat23 gSaturated Fat13 gCarbohydrate60 gSugar13 gDietary Fiber5 gProtein16 gSodium627 mgDue to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region."},{"scrapIdName":"hellofresh","category":"pastaRisotto","mainIngredient":null,"title":"Turkey & Sage Tetrazzini with Sweet Peas, Mushrooms, and Parmesan Cream Sauce","servingAmount":"2","cookingTime":"Total Time\n30 minutes","ingredients":[["8"," ounce"],"Ground Turkey",["4"," ounce"],"Peas",["4"," ounce"],"Button Mushrooms",["6"," ounce"],"Linguine",["¼","ounce"],"Thyme",["1"," ounce"],"Cream Cheese",["1"," ounce"],"Parmesan Cheese",["1"," unit"],"Chicken Stock Concentrate",["¼","ounce"],"Sage"],"instructions":["Bring a large pot of water with a large pinch of salt to a boil. Thinly slice the mushrooms. Pick the thyme off the stems and roughly chop the leaves","Heat a drizzle of oil in a large pan over medium high heat. Add the turkey and ½ teaspoon sage (we sent more) to the pan and cook, breaking the meat up into pieces, until browned and cooked through. Set aside","Add the linguine to the boiling water and cook 8-10 minutes, until al dente. Drain, reserving 1 cup of pasta water.","While the linguine cooks, heat a drizzle of oil in the same pan you cooked the turkey in over medium-high heat. Add the mushrooms to the pan and cook, tossing, for 4-6 minutes, until golden brown. Remove the pan from heat until the linguine is ready.","Add the thyme, stock concentrate, peas, and reserved pasta water to the pan. Bring the mixture to a simmer over medium-high heat until the sauce has thickened and reduced by half. Reduce the heat to low, then stir in the cream cheese and half the Parmesan. Add the linguine and turkey to the pan and toss to combine. Season with salt and pepper.","Divide the linguine between dishes and sprinkle with remaining Parmesan. Enjoy!"],"image":"https://img.hellofresh.com/f_auto,fl_lossy,q_auto,w_1200/hellofresh_s3/image/565495de4dab717e4d8b4567.jpg","nutrition":"Energy (kJ)2912.0640000000003 kJCalories696 kcalFat25 gSaturated Fat9 gCarbohydrate79 gSugar8 gDietary Fiber8 gProtein45 gSodium470 mgDue to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region."},{"scrapIdName":"hellofresh","category":"pastaRisotto","mainIngredient":null,"title":"Creamy Orecchiette with Brussels Sprouts, Pancetta, and Wild Mushrooms","servingAmount":"2","cookingTime":"Total Time\n30 minutes","ingredients":[["4"," ounce"],"Pancetta",["8"," ounce"],"Brussels Sprouts",["4"," ounce"],"Mixed Wild Mushrooms",["1"," unit"],"Lemon",["2"," clove"],"Garlic",["¼","ounce"],"Thyme",["¼","ounce"],"Sage",["6"," ounce"],"Orecchiette Pasta",["1"," unit"],"Chicken Stock Concentrate",["1"," ounce"],"Parmesan Cheese"],"instructions":["Prep the ingredients: Bring a large pot of water with a large pinch of salt to a boil. Mince or grate the garlic. Strip the thyme from the stem and roughly chop the leaves. Finely chop the sage. Juice the lemon. Trim, halve and thinly slice the Brussels sprouts into shreds.","Cook the vegetables: Heat 1 Tablespoon oil in a large pan over medium heat. Add the mushrooms to the pan and cook, tossing, for 4-5 minutes, until golden brown. Add the Brussels sprouts and cook, tossing, for 3-4 minutes, until softened and slightly golden brown. Season with salt and pepper and set aside.","Cook the pasta: Add the pasta to the boiling water and cook for 8-10 minutes, until al dente. Drain, reserving ½ cup of the pasta water.","Meanwhile, heat a drizzle of oil in the same pan you cooked the vegetables in over medium-high heat. Add the pancetta and cook, tossing, for 4-5 minutes, until golden brown and crispy. Season with salt and pepper.","Make the sauce: Add the garlic, sage, and thyme to the pan with the pancetta and cook for 30 seconds, until fragrant. Add the stock concentrate, 1 tablespoon lemon juice, and ½ cup pasta water to the pan. Bring to a simmer for 2-3 minutes, until slightly thickened. Season with salt and pepper.","Toss the drained pasta, Brussels sprouts, mushrooms, and half the parmesan cheese into the pan with the sauce. Season with salt and pepper.","Serve the pasta with the remaining parmesan cheese on top and enjoy!"],"image":"https://img.hellofresh.com/f_auto,fl_lossy,q_auto,w_1200/hellofresh_s3/image/56323b2379a23c8f058b4567.jpg","nutrition":"Energy (kJ)2970.6400000000003 kJCalories710 kcalFat31 gSaturated Fat10 gCarbohydrate88 gSugar8 gDietary Fiber13 gProtein32 gSodium857 mgDue to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region."},{"scrapIdName":"hellofresh","category":"pastaRisotto","mainIngredient":null,"title":"Results for pasta?page=0","ingredients":[],"instructions":[]},{"scrapIdName":"hellofresh","category":"pastaRisotto","mainIngredient":null,"title":"Butternut Squash Agnolotti with Apples, Spinach, and Sage-Brown Butter Sauce","servingAmount":"2","cookingTime":"Total Time\n30 minutes","ingredients":[["9"," ounce"],"Butternut Squash Agnolotti",["5"," ounce"],"Spinach",["1"," unit"],"Granny Smith Apple",["¼","ounce"],"Sage",["1"," ounce"],"Sour Cream",["2"," clove"],"Garlic",["1"," unit"],"Veggie Stock Concentrate"],"instructions":["Cook the agnolotti: Bring a large pot of water with a large pinch of salt to a boil. Once boiling, add the agnolotti and cook for 4-5 minutes, until tender and floating to the top of the water. Drain, reserving 1/2 cup pasta water.","Prep the ingredients: While waiting for the water to boil, peel, core, and dice the apple into ½-inch cubes. Mince or grate the garlic. Finely chop 2 teaspoons of sage leaves.","Heat 2 Tablespoon butter in a medium pan over medium heat. Add the apples, chopped sage, and garlic to the pan and cook, tossing, until the butter begins to turn a speckled golden brown. Quickly add ½ cup pasta water (careful, it will sputter!) and the vegetable stock concentrate the pan. Cook, tossing, until the apples are just barely tender and the stock has thickened, for 2-3 more minutes. Season with salt and pepper.","Add the spinach to the pan, working in batches if necessary. Cook, tossing carefully, for 3-4 minutes, until the spinach has wilted and a thick sauce has formed. Carefully toss the sour cream and drained agnolotti into the pan. Taste and season with salt and pepper. HINT: Add a splash of water or pat of butter if the sauce becomes too thick.","Plate: Serve the agnolotti divided between bowls and enjoy!"],"image":"https://img.hellofresh.com/f_auto,fl_lossy,q_auto,w_1200/hellofresh_s3/image/5672f9dbf8b25e170a8b4567.jpg","nutrition":"Energy (kJ)2050.16 kJCalories490 kcalFat23 gSaturated Fat13 gCarbohydrate60 gSugar13 gDietary Fiber5 gProtein16 gSodium627 mgDue to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region."},{"scrapIdName":"hellofresh","category":"pastaRisotto","mainIngredient":null,"title":"Turkey & Sage Tetrazzini with Sweet Peas, Mushrooms, and Parmesan Cream Sauce","servingAmount":"2","cookingTime":"Total Time\n30 minutes","ingredients":[["8"," ounce"],"Ground Turkey",["4"," ounce"],"Peas",["4"," ounce"],"Button Mushrooms",["6"," ounce"],"Linguine",["¼","ounce"],"Thyme",["1"," ounce"],"Cream Cheese",["1"," ounce"],"Parmesan Cheese",["1"," unit"],"Chicken Stock Concentrate",["¼","ounce"],"Sage"],"instructions":["Bring a large pot of water with a large pinch of salt to a boil. Thinly slice the mushrooms. Pick the thyme off the stems and roughly chop the leaves","Heat a drizzle of oil in a large pan over medium high heat. Add the turkey and ½ teaspoon sage (we sent more) to the pan and cook, breaking the meat up into pieces, until browned and cooked through. Set aside","Add the linguine to the boiling water and cook 8-10 minutes, until al dente. Drain, reserving 1 cup of pasta water.","While the linguine cooks, heat a drizzle of oil in the same pan you cooked the turkey in over medium-high heat. Add the mushrooms to the pan and cook, tossing, for 4-6 minutes, until golden brown. Remove the pan from heat until the linguine is ready.","Add the thyme, stock concentrate, peas, and reserved pasta water to the pan. Bring the mixture to a simmer over medium-high heat until the sauce has thickened and reduced by half. Reduce the heat to low, then stir in the cream cheese and half the Parmesan. Add the linguine and turkey to the pan and toss to combine. Season with salt and pepper.","Divide the linguine between dishes and sprinkle with remaining Parmesan. Enjoy!"],"image":"https://img.hellofresh.com/f_auto,fl_lossy,q_auto,w_1200/hellofresh_s3/image/565495de4dab717e4d8b4567.jpg","nutrition":"Energy (kJ)2912.0640000000003 kJCalories696 kcalFat25 gSaturated Fat9 gCarbohydrate79 gSugar8 gDietary Fiber8 gProtein45 gSodium470 mgDue to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region."},{"scrapIdName":"hellofresh","category":"pastaRisotto","mainIngredient":null,"title":"Creamy Orecchiette with Brussels Sprouts, Pancetta, and Wild Mushrooms","servingAmount":"2","cookingTime":"Total Time\n30 minutes","ingredients":[["4"," ounce"],"Pancetta",["8"," ounce"],"Brussels Sprouts",["4"," ounce"],"Mixed Wild Mushrooms",["1"," unit"],"Lemon",["2"," clove"],"Garlic",["¼","ounce"],"Thyme",["¼","ounce"],"Sage",["6"," ounce"],"Orecchiette Pasta",["1"," unit"],"Chicken Stock Concentrate",["1"," ounce"],"Parmesan Cheese"],"instructions":["Prep the ingredients: Bring a large pot of water with a large pinch of salt to a boil. Mince or grate the garlic. Strip the thyme from the stem and roughly chop the leaves. Finely chop the sage. Juice the lemon. Trim, halve and thinly slice the Brussels sprouts into shreds.","Cook the vegetables: Heat 1 Tablespoon oil in a large pan over medium heat. Add the mushrooms to the pan and cook, tossing, for 4-5 minutes, until golden brown. Add the Brussels sprouts and cook, tossing, for 3-4 minutes, until softened and slightly golden brown. Season with salt and pepper and set aside.","Cook the pasta: Add the pasta to the boiling water and cook for 8-10 minutes, until al dente. Drain, reserving ½ cup of the pasta water.","Meanwhile, heat a drizzle of oil in the same pan you cooked the vegetables in over medium-high heat. Add the pancetta and cook, tossing, for 4-5 minutes, until golden brown and crispy. Season with salt and pepper.","Make the sauce: Add the garlic, sage, and thyme to the pan with the pancetta and cook for 30 seconds, until fragrant. Add the stock concentrate, 1 tablespoon lemon juice, and ½ cup pasta water to the pan. Bring to a simmer for 2-3 minutes, until slightly thickened. Season with salt and pepper.","Toss the drained pasta, Brussels sprouts, mushrooms, and half the parmesan cheese into the pan with the sauce. Season with salt and pepper.","Serve the pasta with the remaining parmesan cheese on top and enjoy!"],"image":"https://img.hellofresh.com/f_auto,fl_lossy,q_auto,w_1200/hellofresh_s3/image/56323b2379a23c8f058b4567.jpg","nutrition":"Energy (kJ)2970.6400000000003 kJCalories710 kcalFat31 gSaturated Fat10 gCarbohydrate88 gSugar8 gDietary Fiber13 gProtein32 gSodium857 mgDue to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region."},{"scrapIdName":"hellofresh","category":"pastaRisotto","mainIngredient":null,"title":"Results for pasta?page=0","ingredients":[],"instructions":[]},{"scrapIdName":"hellofresh","category":"pastaRisotto","mainIngredient":null,"title":"Butternut Squash Agnolotti with Apples, Spinach, and Sage-Brown Butter Sauce","servingAmount":"2","cookingTime":"Total Time\n30 minutes","ingredients":[["9"," ounce"],"Butternut Squash Agnolotti",["5"," ounce"],"Spinach",["1"," unit"],"Granny Smith Apple",["¼","ounce"],"Sage",["1"," ounce"],"Sour Cream",["2"," clove"],"Garlic",["1"," unit"],"Veggie Stock Concentrate"],"instructions":["Cook the agnolotti: Bring a large pot of water with a large pinch of salt to a boil. Once boiling, add the agnolotti and cook for 4-5 minutes, until tender and floating to the top of the water. Drain, reserving 1/2 cup pasta water.","Prep the ingredients: While waiting for the water to boil, peel, core, and dice the apple into ½-inch cubes. Mince or grate the garlic. Finely chop 2 teaspoons of sage leaves.","Heat 2 Tablespoon butter in a medium pan over medium heat. Add the apples, chopped sage, and garlic to the pan and cook, tossing, until the butter begins to turn a speckled golden brown. Quickly add ½ cup pasta water (careful, it will sputter!) and the vegetable stock concentrate the pan. Cook, tossing, until the apples are just barely tender and the stock has thickened, for 2-3 more minutes. Season with salt and pepper.","Add the spinach to the pan, working in batches if necessary. Cook, tossing carefully, for 3-4 minutes, until the spinach has wilted and a thick sauce has formed. Carefully toss the sour cream and drained agnolotti into the pan. Taste and season with salt and pepper. HINT: Add a splash of water or pat of butter if the sauce becomes too thick.","Plate: Serve the agnolotti divided between bowls and enjoy!"],"image":"https://img.hellofresh.com/f_auto,fl_lossy,q_auto,w_1200/hellofresh_s3/image/5672f9dbf8b25e170a8b4567.jpg","nutrition":"Energy (kJ)2050.16 kJCalories490 kcalFat23 gSaturated Fat13 gCarbohydrate60 gSugar13 gDietary Fiber5 gProtein16 gSodium627 mgDue to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region."},{"scrapIdName":"hellofresh","category":"pastaRisotto","mainIngredient":null,"title":"Turkey & Sage Tetrazzini with Sweet Peas, Mushrooms, and Parmesan Cream Sauce","servingAmount":"2","cookingTime":"Total Time\n30 minutes","ingredients":[["8"," ounce"],"Ground Turkey",["4"," ounce"],"Peas",["4"," ounce"],"Button Mushrooms",["6"," ounce"],"Linguine",["¼","ounce"],"Thyme",["1"," ounce"],"Cream Cheese",["1"," ounce"],"Parmesan Cheese",["1"," unit"],"Chicken Stock Concentrate",["¼","ounce"],"Sage"],"instructions":["Bring a large pot of water with a large pinch of salt to a boil. Thinly slice the mushrooms. Pick the thyme off the stems and roughly chop the leaves","Heat a drizzle of oil in a large pan over medium high heat. Add the turkey and ½ teaspoon sage (we sent more) to the pan and cook, breaking the meat up into pieces, until browned and cooked through. Set aside","Add the linguine to the boiling water and cook 8-10 minutes, until al dente. Drain, reserving 1 cup of pasta water.","While the linguine cooks, heat a drizzle of oil in the same pan you cooked the turkey in over medium-high heat. Add the mushrooms to the pan and cook, tossing, for 4-6 minutes, until golden brown. Remove the pan from heat until the linguine is ready.","Add the thyme, stock concentrate, peas, and reserved pasta water to the pan. Bring the mixture to a simmer over medium-high heat until the sauce has thickened and reduced by half. Reduce the heat to low, then stir in the cream cheese and half the Parmesan. Add the linguine and turkey to the pan and toss to combine. Season with salt and pepper.","Divide the linguine between dishes and sprinkle with remaining Parmesan. Enjoy!"],"image":"https://img.hellofresh.com/f_auto,fl_lossy,q_auto,w_1200/hellofresh_s3/image/565495de4dab717e4d8b4567.jpg","nutrition":"Energy (kJ)2912.0640000000003 kJCalories696 kcalFat25 gSaturated Fat9 gCarbohydrate79 gSugar8 gDietary Fiber8 gProtein45 gSodium470 mgDue to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region."},{"scrapIdName":"hellofresh","category":"pastaRisotto","mainIngredient":null,"title":"Creamy Orecchiette with Brussels Sprouts, Pancetta, and Wild Mushrooms","servingAmount":"2","cookingTime":"Total Time\n30 minutes","ingredients":[["4"," ounce"],"Pancetta",["8"," ounce"],"Brussels Sprouts",["4"," ounce"],"Mixed Wild Mushrooms",["1"," unit"],"Lemon",["2"," clove"],"Garlic",["¼","ounce"],"Thyme",["¼","ounce"],"Sage",["6"," ounce"],"Orecchiette Pasta",["1"," unit"],"Chicken Stock Concentrate",["1"," ounce"],"Parmesan Cheese"],"instructions":["Prep the ingredients: Bring a large pot of water with a large pinch of salt to a boil. Mince or grate the garlic. Strip the thyme from the stem and roughly chop the leaves. Finely chop the sage. Juice the lemon. Trim, halve and thinly slice the Brussels sprouts into shreds.","Cook the vegetables: Heat 1 Tablespoon oil in a large pan over medium heat. Add the mushrooms to the pan and cook, tossing, for 4-5 minutes, until golden brown. Add the Brussels sprouts and cook, tossing, for 3-4 minutes, until softened and slightly golden brown. Season with salt and pepper and set aside.","Cook the pasta: Add the pasta to the boiling water and cook for 8-10 minutes, until al dente. Drain, reserving ½ cup of the pasta water.","Meanwhile, heat a drizzle of oil in the same pan you cooked the vegetables in over medium-high heat. Add the pancetta and cook, tossing, for 4-5 minutes, until golden brown and crispy. Season with salt and pepper.","Make the sauce: Add the garlic, sage, and thyme to the pan with the pancetta and cook for 30 seconds, until fragrant. Add the stock concentrate, 1 tablespoon lemon juice, and ½ cup pasta water to the pan. Bring to a simmer for 2-3 minutes, until slightly thickened. Season with salt and pepper.","Toss the drained pasta, Brussels sprouts, mushrooms, and half the parmesan cheese into the pan with the sauce. Season with salt and pepper.","Serve the pasta with the remaining parmesan cheese on top and enjoy!"],"image":"https://img.hellofresh.com/f_auto,fl_lossy,q_auto,w_1200/hellofresh_s3/image/56323b2379a23c8f058b4567.jpg","nutrition":"Energy (kJ)2970.6400000000003 kJCalories710 kcalFat31 gSaturated Fat10 gCarbohydrate88 gSugar8 gDietary Fiber13 gProtein32 gSodium857 mgDue to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region."}]