Creamy Forest Mushroom Tortelloni with Burrata
with Parmigiano Reggiano, pecans & lemon thymeCalories
:
970 kcalProtein
:
39g proteinTotal
:
20 minutesDifficulty
:
EasyVeggie
Allergens:
- Gluten
- Melk (inclusief lactose)
- Tarwe
- Ei
- Zwaveldioxide en sulfiet
- Noten
- Pecannoten
- Mosterd
- Soja
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
175 g
Pre-cut mushroom mix
½ piece
Onion
2.5 g
Fresh lemon thyme
½ piece
Garlic
150 g
Mushroom tortelloni
(Contains: Gluten, Melk (inclusief lactose), Tarwe, Ei May be present: Mosterd, Soja)
40 g
Herbed cream cheese
(Contains: Melk (inclusief lactose))
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
½ bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
50 g
Spinach
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
10 g
Chopped pecans
(Contains: Noten, Pecannoten)
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4060 kJ
Calories970 kcal
Fat59.3 g
Saturated Fat29.3 g
Carbohydrate68.5 g
Sugar12.2 g
Dietary Fiber10.5 g
Protein39 g
Salt2.2 g
Potassium426.8 mg
Calcium307 mg
Iron1.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Slice the onion into half-rings.
- Heat a large clean frying pan over medium-high heat and toast the pecans for 1 - 2 minutes, then remove from the pan and set aside.
- Melt a knob of butter in the same pan and fry the mushrooms for 4 minutes.
- Add the onion and another knob of butter, then fry for 5 more minutes over medium heat.
2
- Boil plenty of salted water in a pot or saucepan and cook the tortelloni for 3 - 5 minutes.
- Reserve 75ml pasta water per person, then drain and set aside.
- Crush or mince the garlic.
- Discard the lemon thyme sprigs and finely chop the leaves. Set aside some of the lemon thyme to use later as garnish.
3
- Grate the Parmigiano Reggiano.
- Add the garlic and the rest of the lemon thyme to the mushrooms and fry for 1 minute, then deglaze with the balsamic vinegar.
- Gradually add the spinach and fry 2 - 3 minutes, or until wilted and reduced.
- Stir in the cream cheese and half of the Parmigiano Reggiano. Season to taste with salt and pepper.
4
- Add the tortelloni and the reserved pasta water, then mix well to combine.
- Serve the pasta on deep plates and top with the burrata.
- Drizzle with the crema di balsamico.
- Garnish with the pecans, the reserved lemon thyme and the rest of the Parmigiano Reggiano.
