Creamy mushroom tortellini with burrata
with balsamic forest mushrooms and 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)
50 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
Carbohydrate68.8 g
Sugar12.1 g
Dietary Fiber7.7 g
Protein39 g
Salt2.2 g
Potassium406.8 mg
Calcium76 mg
Iron1.5 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 Frying Pan
•Grater
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan for the tortellini.
- Heat a large frying pan over medium-high heat and toast the chopped pecans for 1 - 2 minutes. Take out of the pan and set aside.
- Heat a knob of butter in the same frying pan over medium-high heat and fry the mushrooms for 4 minutes, undisturbed.
- Cut the onion into half rings. Turn the pan with the mushrooms to medium heat, add another knob of butter and the onions. Fry for 4 more minutes.
2
- Boil the tortellini for 3 - 5 minutes, reserve some pasta water then drain and set aside.
- Crush or mince the garlic.
- Roughly chop the thyme stalk. Set a bit of the lemon thyme aside for garnish.
- Add the garlic and the remaining lemon thyme to the frying pan and fry for 1 minute. Deglaze with the balsamic vinegar.
3
- Gradually add the spinach and fry 2 - 3 minutes or until wilted.
- Add the herbed cream cheese and grate in half of the Parmigiano reggiano, stir to combine. Season to taste with salt and pepper.
- Add the pasta and 75ml pasta water per person to the pan. Mix to coat the pasta with the sauce.
4
- Serve the pasta on deep plates.
- Top with half a burrata per person and grate the rest of the Parmigiano reggiano over the pasta.
- Scatter over the pecans and the lemon thyme.
- Drizzle with the crema di balsamico.
