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One-Pan Mushroom and Kale Tortellini

with Parmesan and red pepper flakes

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 4 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
  • Under %{max_calories} calories
    Vegetarian

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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
  • ½ tsp. Garlic Salt
  • 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
    520
  • Carbohydrates
    59g
  • Net Carbs
    53g
  • Fat
    23g
  • Protein
    21g
  • Sodium
    1680mg

Recipe Steps

You Will Need

  • Olive Oil
  • 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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • 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.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side. Add protein to meal as desired.

  1. 1

    Prepare the Ingredients

    Cut mushrooms into 1/4" slices.

    Peel and thinly slice shallot.

  2. 2

    Start the Sauce

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add shallots, garlic salt, and mushrooms to hot pan. Cook undisturbed until starting to brown, 3-4 minutes.

    Add kale and stir occasionally until wilted, 2-3 minutes.

  3. 3

    Add Tortellini and Finish Sauce

    Stir 3/4 cup water, cream cheese, and cream base into hot pan. Bring to a simmer.

    Once simmering, add tortellini and stir to combine. Cover and cook until tortellini are heated through, 3-4 minutes.

    Uncover and stir occasionally until sauce thickens, 2-3 minutes.

    Add Parmesan and half the seasoned salt blend (to taste; add remaining, if desired). Stir often until sauce coats tortellini, 1-2 minutes.

    Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, garnishing tortellini with red pepper flakes (to taste). Bon appétit!

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