Express
Tortellini with Truffle Cream Sauce
and cremini mushrooms
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Rachel Post
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
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18 oz. Par-Cooked 5-Cheese Tortellini
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8 fl. oz. Cream Sauce Base
- 12 oz. Sliced Cremini Mushrooms
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1⅗ oz. Truffle Butter
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¼ cup Panko Breadcrumbs
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½ oz. AP Flour
- 2 tsp. Minced Garlic and Chili Pepper
- 2 tsp. Garlic Pepper
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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Calories540
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Carbohydrates56g
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Net Carbs51g
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Fat28g
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Protein18g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Plate
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 top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 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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Add protein to meal as desired.
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1 Toast the Panko
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add panko to hot pan and toast until golden-brown, 1-2 minutes.Remove from burner. Transfer panko to a plate and season with a pinch of salt. Reserve pan; no need to wipe clean. -
2 Cook the Mushrooms
Return pan used to toast panko to medium heat and add 2 tsp. olive oil.
Add mushrooms and 1/4 tsp. salt to hot pan. Stir occasionally until browned, 4-6 minutes. -
3 Make the Sauce
Add flour to hot pan and stir until no dry flour remains.
Stir in 1/4 tsp. salt, minced garlic and chili pepper (to taste), cream base, garlic pepper, and 1 cup water until combined. Bring to a simmer.Kids not a fan of extra heat? Feel free to skip/reduce the minced garlic and chili pepper. -
4 Add Tortellini and Finish Dish
Once simmering, stir tortellini into hot pan. Bring to a simmer again.
Once simmering, stir occasionally until sauce thickens and tortellini are heated through, 6-8 minutes.If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. Add butter (to taste) and stir until melted and combined, 30-60 seconds.Plate dish as pictured on front of card, garnishing tortellini with toasted panko. Bon appétit!
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