Mushroom Tortelloni in Blue Cheese Sauce
with broccolini, mangetout, walnuts & saladCalories
:
1075 kcalProtein
:
32.3g proteinTotal
:
30 minutesDifficulty
:
MediumVeggie
Allergens:
- Milk (including lactose)
- Noten
- Walnoten
- Gluten
- Tarwe
- Ei
- Selderij
- May contain traces of allergens
- Noten
- Pinda's
- Sesamzaad
- Mosterd
- Soja
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Onion
½ piece
Garlic
½ piece
Lemon
5 g
Fresh curly parsley
(May be present: Selderij)
25 g
Blue cheese cubes
(Contains: Milk (including lactose))
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
100 g
Broccolini
50 g
Mangetout
75 g
Cooking cream
(Contains: Milk (including lactose))
150 g
Mushroom tortelloni
(Contains: Gluten, Milk (including lactose), Tarwe, Ei May be present: Mosterd, Soja)
½ piece
Courgette
20 g
Mixed leaves of radicchio, arugula & lettuce
Not included in your delivery
½ piece
Low sodium vegetable stock cube
10 g
Flour
1 tablespoon
Olive oil
¼ tablespoon
Extra virgin olive oil
½ tablespoon
White balsamic vinegar
15 g
[Plant-based] butter
Nutrition Values
Energy (kJ)4498 kJ
Calories1075 kcal
Fat66.1 g
Saturated Fat27 g
Carbohydrate83.8 g
Sugar17.8 g
Dietary Fiber5.7 g
Protein32.3 g
Salt2.8 g
Potassium518.5 mg
Calcium73.5 mg
Iron1.4 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
- Boil plenty of water in a pot or saucepan for the tortelloni and crumble in the stock cube (see pantry for amount).
- Set aside 60ml stock per person, then keep the pot over low heat until step 5.
- Chop the onion and crush or mince the garlic.
- Slice the courgette into crescents.
2
- Heat a clean frying pan over medium-high heat. Toast the walnuts until golden-brown, then remove from the pan and set aside.
- Heat a generous drizzle of olive oil in the same pan over medium-high heat. Fry the garlic with the broccolini, the mangetout, the courgette and half of the onion for 2 minutes.
- Deglaze with half of the reserved stock.
3
- Cover with the lid and stew gently for 10 - 12 minutes. Stir regularly and lower the heat or add more water as needed.
- Meanwhile, roughly chop the parsley.
- Zest the lemon and cut it into wedges.
- Stir the lemon zest into the vegetables and fry for 1 minute. Season to taste with salt and pepper.
4
- Melt the butter in a saucepan over medium-high heat and fry the rest of the onion for 2 minutes.
- Stir in the flour and fry for another 2 minutes, then add the rest of the reserved stock and mix well to combine.
- Add the cream and bring to the boil, then stir in the cheese.
- Season to taste with salt and pepper.
5
- Allow the cheese to melt as the sauce thickens and reduces, lowering the heat as needed.
- Meanwhile, boil the tortelloni for 4 - 6 minutes, then drain and transfer to the sauce.
- In a salad bowl, combine the white balsamic vinegar with the extra virgin olive oil. Season to taste with salt and pepper.
6
- Shortly before serving, transfer the lettuce to the salad bowl and toss well to combine with the dressing.
- Serve the tortelloni on deep plates with the salad and the vegetables alongside.
- Garnish with the walnuts and the parsley.
- Serve with the lemon wedges.
