Meal Kit
Creamy Mushroom and Kale Tortellini
with Parmesan cheese and red pepper flakes
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Patrick Le Beau
We've heard the nasty rumors about kale for years (thinks she's better than us, taking hardworking lettuces' jobs in salads), and we don’t believe a word: kale's been nothing but good to us. It's great here, healthy and with a slight bitter taste, adding to the earthy, meaty mushrooms and rich tortellini. Reputation means nothing; flavor is everything. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
In Your Box (serves 2)
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10 oz. Par-Cooked 5-Cheese Tortellini
- 8 oz. Cremini Mushrooms
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4 oz. Light Cream
- 2 oz. Kale
- 1 Shallot
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½ oz. Grated Parmesan
- 2 Garlic Cloves
- 2 tsp. Chimichurri Seasoning
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) WPeMYwPk
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Calories590
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Carbohydrates70g
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Net Carbs62g
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Fat26g
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Protein23g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Colander
- 1 Medium Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meat lovers! If using protein, cook before mushrooms in Step 3. If using diced chicken, pat dry and season all over with a pinch of salt and pepper. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Remove to a plate. If using scallops, pat dry and season both sides with a pinch of salt and pepper. Cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove to a plate. If using flank steak, separate, pat dry, and season all over with a pinch of salt and pepper. Stir occasionally until no pink remains, 4-6 minutes. Remove to a plate. Add proteins to pan with tortellini in Step 4.
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1 Prepare the Ingredients
Peel and mince shallot.
Cut mushrooms into 1/4" slices.Stem kale and coarsely chop.Mince garlic. -
2 Cook the Tortellini
Once water is boiling, add tortellini and cook until al dente, 3-4 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and set aside. -
3 Start the Sauce
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and mushrooms to hot pan and cook undisturbed, 3 minutes.
Stir in kale and 1/4 tsp. salt. Stir occasionally until wilted, 3-4 minutes.Stir in shallot, garlic, and seasoning blend until combined, 30-60 seconds.Add half the pasta cooking water and cream. Bring to a boil. Once boiling, stir occasionally until thickened, 2-3 minutes. -
4 Finish the Sauce
Add tortellini and Parmesan to pan. Stir until Parmesan melts and sauce coats pasta, 1-2 minutes.
Remove from burner. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Finish the Dish
Plate dish as pictured in front of card, garnishing with red pepper flakes (to taste). Bon appétit!
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