Meal Kit

Mushroom and Kale Tortellini

with Parmesan and red pepper flakes

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 7 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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. 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)

  • Info
    9 oz. Par-Cooked 5-Cheese Tortellini
  • Info
    4 fl. oz. Cream Sauce Base
  • 6 oz. Cremini Mushrooms
  • 2 oz. Kale
  • 1 Shallot
  • Info
    1 oz. Cream Cheese
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

  • 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.

  1. 1

    Prepare the Ingredients

    Cut mushrooms into 1/4" slices.

    Stem kale and coarsely chop.

    Peel and mince shallot.

    Mince garlic.

  2. 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. 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. 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. 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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