Creamy Mushroom and Kale Tortellini

with Parmesan cheese and red pepper flakes

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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)

  • Info
    1 oz. Grated Parmesan
  • ¼ tsp. Red Pepper Flakes
  • Info
    10 oz. Precooked 5-Cheese Tortellini
  • Info
    4 oz. Light Cream
  • 2 oz. Kale
  • 8 oz. Cremini Mushrooms
  • 1 Shallot
  • 2 tsp. Chimichurri Seasoning
  • 2 Garlic Cloves

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.

  • Nutrition (per serving)

  • Calories
    620
  • Carbohydrates
    70g
  • Fat
    28g
  • Protein
    25g
  • Sodium
    1607mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Colander
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook the Pasta

    One water is boiling, add pasta and cook until al dente, 3-4 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside. While water boils, prepare ingredients.

  • 2

    Prepare the Ingredients

    Peel and mince shallot. Cut mushrooms into ¼" slices. Stem kale and coarsely chop. Mince garlic.

  • 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 ¼ tsp. salt. Cook until wilted, 3-4 minutes. Stir in shallot, garlic, and seasoning blend until combined, 30-60 seconds. Add ¼ cup pasta cooking water and cream. Bring to a boil. Once boiling, cook until thickened, 2-3 minutes.

  • 4

    Finish the Sauce

    Add pasta and Parmesan to pan. Stir until Parmesan melts and sauce coats pasta, 2-3 minutes. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Stir in red pepper flakes (to taste). Remove from burner.

  • 5

    Finish the Dish

    Plate dish as pictured in front of card. Bon appétit!

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