Meal Kit
Culinary Collection
Tortellini in Truffle Cream Sauce
with asparagus and walnuts
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Walnuts), Milk, Eggs, Wheat
- Calorie-Conscious
- Fiber-Rich
- Vegetarian
Chef
David Welch
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 1 Yellow Squash
- 9 oz. Par-Cooked 5-Cheese Tortellini
- 4 fl. oz. Cream Sauce Base
- 5 oz. Asparagus
- 1 Lemon
- 1 oz. Cream Cheese
- 1 oz. Creme Fraiche
- ½ oz. Walnut Halves
- 6 Chive Sprigs
- ½ tsp. Truffle Salt
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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Calories610
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Carbohydrates59g
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Net Carbs52g
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Fat34g
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Protein20g
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Sodium1760mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Zester
- 1 Colander/Strainer
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.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Cook the Tortellini
Once water is boiling, add tortellini to hot pot and cook until al dente, 3-4 minutes.
Remove from burner. Reserve 1/2 cup tortellini cooking water. Drain tortellini in a colander/strainer and set aside.While tortellini cooks, continue recipe. -
2 Prepare the Ingredients
Coarsely chop walnuts.
Trim and halve yellow squash lengthwise. Cut into ¼” half-moons.Trim woody ends off asparagus. Cut into 1" pieces.Zest and halve lemon. Cut one half into wedges and juice the other half.Mince chives. -
3 Cook the Vegetables
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add asparagus, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender, but still crisp, 4-5 minutes.If asparagus are thinner than a pencil, check for doneness sooner.Add 1 tsp. olive oil and yellow squash. Stir occasionally until slightly browned and tender, 4-5 minutes. -
4 Add the Sauce and Tortellini
Add cream cheese, cream base, creme fraiche, 2 tsp. lemon juice (to taste), and truffle salt (to taste) to hot pan. Stir occasionally until combined and sauce is slightly thickened, 2-3 minutes.
If too thick, add tortellini cooking water, 1 Tbsp. at a time, until desired consistency is reached.Add tortellini and stir occasionally until coated, 1-2 minutes.Remove from burner.While vegetables and tortellini cook, continue recipe. -
5 Assemble Walnut Topping and Finish Dish
In a mixing bowl, combine 1 tsp. lemon zest, chives, walnuts, 1 tsp. olive oil, and a pinch of salt. Set aside.
Plate dish as pictured on front of card, topping tortellini with walnut mixture. Squeeze lemon wedges over to taste. Bon appétit!
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