Creamy Mushroom Tortelloni Bake
with courgette, spinach & tomato side salad4.5(340)
Calories
:
824 kcalProtein
:
27.2g proteinDifficulty
:
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
1.5 piece
Tomato
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
150 g
Mushroom tortelloni
(Contains: Mosterd, Soja, May contain traces of allergens, Gluten, Melk (inclusief lactose), Tarwe, Ei)
Not included in your delivery
½ tablespoon
Olive oil
2 teaspoon
Balsamic vinegar
1 teaspoon
Sugar
½ tablespoon
Extra virgin olive oil
50 milliliters
Low sodium mushroom or vegetable stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3449 kJ
Calories824 kcal
Fat43.4 g
Saturated Fat18 g
Carbohydrate78 g
Sugar22.4 g
Dietary Fiber4.8 g
Protein27.2 g
Salt2.6 g
Potassium462.7 mg
Calcium96.8 mg
Iron2.1 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
•Bowl
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 (see pantry for amount).
- Dice the courgette.
- 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 and garlic for 3 - 4 minutes.
- Deglaze the pan with half of the balsamic vinegar, then pour in the stock.
- Stir in the cream, sugar and Sicilian-style herbs.
- Cover with the lid and let simmer over low heat for 3 minutes.
3
- Gradually add the spinach to the sauce, tearing it directly into the pan. Season to taste with salt and pepper. Add a splash of water or extra stock if needed.
- Add the tortelloni to the sauce. Mix well to combine, then transfer everything to an oven dish.
- Scatter the cheese over the dish, then bake in the oven for 8 minutes.
4
- Cut the tomato into wedges and transfer it to a bowl. Add the extra virgin olive oil and the rest of the balsamic vinegar. Season to taste with salt and pepper, then toss to combine.
- Serve the tortelloni bake on plates and drizzle over the crema di balsamico.
- Serve the tomato salad alongside.
