Creamy Mushroom Tortelloni Bake
with courgette & spinach4.0(188)
Calories
:
764 kcalProtein
:
29.1g proteinTotal
:
30 minutesDifficulty
:
EasyVeggie
Family
New Ingredient
Allergens:
- Melk (inclusief lactose)
- Zwaveldioxide en sulfiet
- Gluten
- Tarwe
- Ei
- Mosterd
- Soja
- May contain traces of allergens
There is a new ingredient in your box! These mushroom tortelloni are made by the Rana family in Italy. Authentic and delicious, the way pasta should be.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
50 g
Spinach
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ sachet(s)
Sicilian-style herb mix
½ piece
Courgette
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
150 g
Mushroom tortelloni
(Contains: Gluten, Melk (inclusief lactose), Tarwe, Ei May be present: Mosterd, Soja)
125 g
Mushrooms
Not included in your delivery
½ tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
1 teaspoon
Sugar
50 milliliters
Low sodium mushroom or vegetable stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3197 kJ
Calories764 kcal
Fat37.6 g
Saturated Fat17.2 g
Carbohydrate73.6 g
Sugar19.7 g
Dietary Fiber4.2 g
Protein29.1 g
Salt2.7 g
Potassium889.5 mg
Calcium85.5 mg
Iron1.9 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.
Utensils
•Pan
•Large Sautépan with Lid
•Oven Dish
Cooking Steps
1
- Boil plenty of water in a pot or saucepan. Carefully separate the tortelloni and boil for 2 minutes, then drain and set aside.
- Preheat the oven to 220°C and prepare the stock.
- Slice the courgette into crescents.
- Slice the mushrooms and crush or mince the garlic.
2
- Heat a drizzle of olive oil in a large deep frying pan over medium-high heat. Fry the courgette, the mushrooms and the garlic for 3 - 4 minutes.
- Deglaze the pan with the balsamic vinegar, then pour in the stock.
- Stir in the cream, the sugar and the Sicilian-style herbs.
- Cover with the lid and allow to simmer for 3 minutes over low heat.
3
- Gradually add the spinach to the sauce, tearing it directly into the pan. Season to taste with salt and pepper.
- Add an extra splash of water or stock if necessary.
- Add the tortelloni to the sauce. Mix well to combine, then transfer everything to an oven dish.
- Scatter over the cheese, then bake in the oven for 8 minutes.
4
- Serve the tortelloni bake on plates.
- Serve the crema di balsamico alongside to drizzle over the tortelloni as preferred.
