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Warm Caesar Kale Pasta

Warm Caesar Kale Pasta

with Stuffed Tortellini and Mixed Mushrooms

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Cheese stuffed tortellini pasta and Caesar salad combine for a lip-smacking dinner the whole family will love. This is the pasta you've been dreaming of!

Allergens:Egg/OeufMilk/LaitWheat/BléSulphites/SulfiteMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Fresh Cheese Tortellini

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

56 g

Baby Kale

227 g

Mixed Mushrooms

3 g

Garlic

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

7 g

Parsley

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories720 kcal
Fat38 g
Saturated Fat15 g
Carbohydrate74 g
Sugar6 g
Dietary Fiber5 g
Protein23 g
Cholesterol105 mg
Sodium3040 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Large Pot
Measuring Cups
Large Non-Stick Pan
Small Bowl
Whisk
Strainer
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, roughly chop parsley. Remove shiitake mushroom stems, then roughly chop all mushrooms. Peel, then thinly slice garlic.

2

Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until golden-brown, 5-6 min. Add garlic. Cook, stirring often, until fragrant, 1 min.

3

While mushrooms cook, add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min.

4

Whisk together mayo, sour cream, vinegar, half the parsley, 1 tbsp Parmesan and 1/8 tsp pepper (dbl both for 4 ppl) in a small bowl. Set aside.

5

When tortellini is tender, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return to the same pot. Add reserved pasta water, kale, mushrooms and Caesar dressing to the pot. Stir together to coat.

6

Divide pasta between plates. Sprinkle over remaining Parmesan and remaining parsley.