Warm Caesar Kale Pasta
with Stuffed Tortellini and Mixed Mushrooms- Egg
- Milk
- Wheat
- Sulphites
- Mustard
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!
Ingredients
250 g
Fresh Cheese Tortellini
(Contains: Egg, Milk, Wheat)
56 g
Baby Kale
227 g
Mixed Mushrooms
3 g
Garlic
2 tbsp
Mayonnaise
(Contains: Egg, Sulphites, Mustard)
¼ cup
Parmesan Cheese
(Contains: Milk)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
3 tbsp
Sour Cream
(Contains: Milk)
7 g
Parsley
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
2 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
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.
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.
While mushrooms cook, add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min.
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.
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.
Divide pasta between plates. Sprinkle over remaining Parmesan and remaining parsley.
