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
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. She's great here, healthy and with a slightly bitter taste, adding to the earthy, meaty mushrooms and rich tortellini. Reputation means nothing; the flavor is everything. Tip: This recipe has a shallot, which sometimes is rough to mince. The easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Meat lovers! If using proteins, cook in a large non-stick pan over medium-high heat. Add to pasta as desired. If using scallops, pat dry and season with a pinch of salt and pepper. Cook scallops with 2 tsp. olive oil until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. If using flank steak, separate into a single layer and pat dry. Season all over with a pinch of salt and pepper. Stir occasionally with 2 tsp. olive oil until no pink remains and flank steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Prepare the Ingredients
Peel and mince shallot.
Cut mushrooms into ¼" slices.
Stem kale and coarsely chop.
Cook the Tortellini
Once water is boiling, add tortellini and cook until al dente, 3-4 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside.
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.
Add kale. Stir occasionally until wilted, 3-4 minutes.
Add shallot, garlic, and seasoned salt. Stir until combined, 30-60 seconds.
Stir in half the pasta cooking water and cream. Bring to a simmer.
Finish the Sauce
Once simmering, 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.
Finish the Dish
Plate dish as pictured in front of card, garnishing with red pepper flakes (to taste). Bon appétit!
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