Mushroom tortellini in creamy spinach sauce and veal burger
With courgette and tarragonCalories
:
1454 kcalProtein
:
53.9g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Gluten
- Melk (inclusief lactose)
- Tarwe
- Ei
- Amandelnoten
- Pinda's
- Gluten
- Ei
- Mosterd
- Selderij
- Soja
- May contain traces of allergens
- Noten
- Sesamzaad
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Veal burger
(May be present: Gluten, Ei, Mosterd, Selderij, Soja)
150 g
Mushroom tortelloni
(Contains: Gluten, Melk (inclusief lactose), Tarwe, Ei May be present: Mosterd, Soja)
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
100 g
Spinach
100 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
½ piece
Shallot
1 piece
Garlic
¼ piece
Lemon
½ piece
Courgette
½ sachet(s)
Italian seasoning
2.5 g
Fresh tarragon
20 g
Grana Padano flakes DOP
(Contains: Melk (inclusief lactose), Ei)
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
Balsamic vinegar
¼ piece
Low sodium beef stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)6084 kJ
Calories1454 kcal
Fat100.5 g
Saturated Fat46.4 g
Carbohydrate80.9 g
Sugar12.4 g
Dietary Fiber6.2 g
Protein53.9 g
Salt3.5 g
Potassium865.1 mg
Calcium167 mg
Iron3.5 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
•Tall-Sided Pan
•Saucepan
•Casserole
•Zester
Cooking Steps
1
- Boil plenty of salted water in a saucepan for the tortellini.
- Chop the shallot. Slice the courgette into half rounds of no more than 1cm thickness.
- Heat a drizzle of olive oil in a deep frying pan. Add the shallot and courgette and fry for 3 - 4 minutes.
- Heat a drizzle of olive oil in a second frying pan and tear the spinach directly in the pan and fry 2 - 3 minutes.
2
- Meanwhile, peel the garlic and chop roughly.
- Transfer the spinach, garlic, and heavy cream to a high bowl and blend it with an immersion blender until smooth.
- Add the veal burger to the pan with courgette and fry for 2 - 3 minutes, mincing the burger with a spatula as you do so.
- Deglaze with the balsamic vinegar and add the stock cube together with the spinach sauce into the pan with the vegetables and veal burger and cook over medium heat 4 - 6 minutes.
3
- Carefully separate the tortelloni and boil for 2 minutes. When the tortellini is done, drain and set aside.
- Reheat the pan of the spinach over high heat without oil. Toast the panko 1 - 2 minutes or until golden brown, add salt to taste. Then remove it from the pan and set aside.
- Chop the tarragon and salted almonds roughly.
- Add the tortellini, half of the grana padano flakes and the Italian spices to the pasta and simmer for 2 minutes. Stir in 3/4 of the tarragon and add salt and pepper to taste.
4
- Divide the pasta into deep plates.
- Zest the lemon on top. Cut the lemon in wedges and squeeze lemon juice to taste.
- Garnish with the remaining grana padano flakes, tarragon, salted almonds and crispy panko.
- Serve with a lemon wedge.
