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Mushroom and Kale Tortellini
with Parmesan and red pepper flakes
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 4 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. And she's great in this dish. 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.
In Your Box (serves 2)
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9 oz. Par-Cooked 5-Cheese Tortellini
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4 fl. oz. Cream Sauce Base
- 6 oz. Cremini Mushrooms
- 2 oz. Kale
- 1 Shallot
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1 oz. Cream Cheese
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½ oz. Grated Parmesan Cheese
- ½ tsp. Garlic Salt
- ½ tsp. Seasoned Salt Blend
- 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)
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Calories520
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Carbohydrates59g
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Net Carbs53g
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Fat23g
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Protein21g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- 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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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using Italian sausage, remove from casing, if necessary. Break up until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes. Add to tortellini as desired.
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1 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Peel and thinly slice shallot. -
2 Start the Sauce
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add shallots, garlic salt, and mushrooms to hot pan. Cook undisturbed until starting to brown, 3-4 minutes.Add kale and stir occasionally until wilted, 2-3 minutes. -
3 Add Tortellini and Finish Sauce
Stir 3/4 cup water, cream cheese, and cream base into hot pan. Bring to a simmer.
Once simmering, add tortellini and stir to combine. Cover and cook until tortellini are heated through, 3-4 minutes.Uncover and stir occasionally until sauce thickens, 2-3 minutes.Add Parmesan and half the seasoned salt blend (to taste; add remaining, if desired). Stir often until sauce coats tortellini, 1-2 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, garnishing tortellini with red pepper flakes (to taste). Bon appétit!
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