Meal Kit
Culinary Collection
Tortellini with Truffle Cream Sauce
and cremini mushrooms
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Rachel Post
No meat, no worries! Show off your skills with this vegetarian Culinary Collection treat! This creamy mushroom tortellini is paired with a decadent truffle cream sauce so good it'll have the whole family licking their plates clean!
In Your Box (serves 2)
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9 oz. Par-Cooked 5-Cheese Tortellini
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4 fl. oz. Cream Sauce Base
- 8 oz. Cremini Mushrooms
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⅘ oz. Truffle Butter
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2 Tbsp. Panko Breadcrumbs
- 6 Chive Sprigs
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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.
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Nutrition (per serving) xPoG4ePg
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Calories570
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Carbohydrates59g
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Net Carbs55g
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Fat29g
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Protein19g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 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
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using chicken breasts, pat dry, and on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Italian sausage, remove from casing, if necessary. Break up until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to tortellini as desired.
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1 Cook the Tortellini
Once water is boiling, add tortellini and cook until al dente, 2-4 minutes.
Reserve 1/2 cup tortellini cooking water. Drain tortellini in a colander and set aside.While tortellini cook, continue recipe. -
2 Prepare the Ingredients
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. 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 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.
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 tortellini cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. Add butter (to taste) and stir until combined, 30-60 seconds. -
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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