Creamy Mushroom Tortelloni Bake

Name: Creamy Mushroom Tortelloni Bake with courgette, spinach & tomato side salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Garlic; 100 g Spinach; 50 g Grated Gouda; 150 g Cooking cream; 1 sachet(s) Sicilian-style herb mix; 1 piece Courgette; 3 piece Tomato; 8 milliliters Crema di balsamico; 300 g Mushroom tortelloni; 1 tablespoon Olive oil; 4 teaspoon Balsamic vinegar; 2 teaspoon Sugar; 1 tablespoon Extra virgin olive oil; milliliters Low sodium mushroom or vegetable stock; to taste Salt and pepper

with courgette, spinach & tomato side salad

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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.

Tags:

Veggie

•Family

•New Ingredient

Allergens:

Melk (inclusief lactose)

•Zwaveldioxide en sulfiet

•Gluten

•Tarwe

•Ei

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time10 minutes

DifficultyEasy

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: Melk (inclusief lactose), Gluten, Tarwe, Ei May be present: Mosterd, Soja)

Not included in your delivery

½ tablespoon

Olive oil

2 teaspoon

Balsamic vinegar

1 teaspoon

Sugar

½ tablespoon

Extra virgin olive oil

milliliters

Low sodium mushroom or vegetable stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3430 kJ

Calories820 kcal

Fat43.2 g

Saturated Fat17.8 g

Carbohydrate77.6 g

Sugar22.2 g

Dietary Fiber3.8 g

Protein27.1 g

Salt2.5 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

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.

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.

Gradually add the spinach to the sauce, tearing it directly into the pan. Season to taste with salt and pepper.
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.

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.