Meal Kit

Culinary Collection

Tortellini with Truffle Cream Sauce

and cremini mushrooms

Prep & Cook Time: 15-20 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 7 days

Contains: Milk, Eggs, Wheat

  • Under 625 calories
    Vegetarian
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

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In Your Box (serves 2)

  • Info
    9 oz. Par-Cooked 5-Cheese Tortellini
  • Info
    4 fl. oz. Cream Sauce Base
  • 8 oz. Cremini Mushrooms
  • Info
    ⅘ oz. Truffle Butter
  • Info
    2 Tbsp. Panko Breadcrumbs
  • 6 Chive Sprigs
  • Info
    ¼ oz. Flour
  • 1 tsp. Minced Garlic and Chili Pepper
  • 1 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.

  • Nutrition (per serving)

  • Calories
    560
  • Carbohydrates
    61g
  • Net Carbs
    56g
  • Fat
    27g
  • Protein
    19g
  • Sodium
    1300mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Large Non-Stick Pan
  • 1 Colander

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
  1. 1

    Cook the Tortellini

    Once water is boiling, add tortellini and cook until al dente, 2-4 minutes.

    Remove from burner. Reserve 1/2 cup tortellini cooking water. Drain tortellini in a colander and set aside.

    While tortellini cooks, continue recipe.

  2. 2

    Toast Panko and Prepare Ingredients

    Place a large non-stick pan over medium heat and add 1/2 tsp. olive oil. Add panko to hot pan and toast until golden-brown, 1-2 minutes.

    Remove from burner. Transfer panko to a plate. Reserve pan; no need to wipe clean.

    While panko toasts, quarter mushrooms.

    Mince chives.

  3. 3

    Start the Sauce

    Return pan used to toast panko to medium heat and add 1/2 tsp. olive oil.

    Add mushrooms to hot pan and stir occasionally until browned, 4-6 minutes.

  4. 4

    Finish 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, 1/4 cup reserved tortellini cooking water, and tortellini. Bring to a simmer.

    Once simmering, stir occasionally until sauce thickens and coats tortellini, 2-3 minutes.

    If sauce is too thick, add additional reserved tortellini cooking 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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing tortellini with chives and toasted panko. Bon appétit!

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