Meal Kit
Mushroom and Kale Tortellini
with Parmesan and red pepper flakes
Prep & Cook Time: 25-35 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. 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.
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
- 2 Garlic Cloves
- 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) 8O7yJMPD
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Calories530
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Carbohydrates60g
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Net Carbs54g
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Fat23g
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Protein21g
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Sodium1280mg
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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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 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. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to tortellini as desired.
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1 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Stem kale and coarsely chop.Peel and mince shallot.Mince garlic. -
2 Cook the Tortellini
Once water is boiling, add tortellini and cook until al dente, 3-4 minutes.
Reserve 1/2 cup tortellini cooking water. Drain tortellini 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, shallots, garlic, seasoned salt, and mushrooms to hot pan. Cook undisturbed, 3 minutes.Add kale and stir occasionally until wilted, 3-4 minutes.Stir in half the pasta cooking water (reserve remaining for adjusting later, if necessary), cheese spread, and cream base. Bring to a simmer. -
4 Finish the Sauce
Once simmering, add tortellini and Parmesan to hot pan. Stir until Parmesan melts and sauce coats tortellini, 1-2 minutes.
Remove from burner. If too thick, add remaining tortellini cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with red pepper flakes (to taste). Bon appétit!
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