Meal Kit
Culinary Collection
Umami Tortellini in Truffle Butter Sauce
with mushrooms and toasted breadcrumbs
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
- Calorie-Conscious
- Vegetarian
Chef
Rachel Post
In Your Box (serves 2)
- 9 oz. Par-Cooked 5-Cheese Tortellini
- 8 oz. Cremini Mushrooms
- 4 fl. oz. Cream Sauce Base
- ⅘ oz. Truffle Butter
- 1 Tbsp. Minced Garlic and Chili Pepper
- ½ oz. AP Flour
- 0.32 oz. Panko Breadcrumbs
- 6 Chive Sprigs
- 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.
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Nutrition (per serving)
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Calories570
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Carbohydrates64g
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Net Carbs59g
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Fat27g
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Protein20g
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Sodium1300mg
Recipe Steps
You Will Need
- Salt
- Olive Oil
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Plate
- 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, 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 and cook until al dente, 2-4 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 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. 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 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 Finish the Sauce
Add flour to hot pan and stir until no dry flour remains.
Add 1/4 tsp. salt, minced garlic and chili pepper (to taste), cream base, garlic pepper, 1/4 cup reserved tortellini cooking water, and tortellini. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened and tortellini is coated, 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 softened butter (to taste) and stir until combined. -
5 Finish the Dish
Plate dish as pictured on front of card, topping tortellini with chives and panko. Bon appétit!
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