Creamy Summer Tortellini
with Corn & Wilted Leafy Greens
Cooking time
20 minutes
Servings
4
Calories
710 /serving
Shine some summer sun on our trusty fresh tortellini. Just the right kind of chewy and filled with three kinds of cheese, it’s a surefire family fave. For seasonal style, we’re flinging in kernels of corn freshly sliced off the cobs and leafy greens that take the barest time to wilt. With cream, veg demi-glace and nutritional yeast for a hit of umami, it will have everyone at the table aglow with good vibes.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 1 Onion (or shallot)
- 2 Ears of corn
- 8g Nutritional yeast
- 700g Fresh three-cheese tortellini (contains lipase)
- 30ml Vegetable demi-glace
- 90ml Heavy cream
- 15g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Eggs, Milk, Wheat
You will need:
Large pot
Strainer
Oil
Large high-sided pan
Salt & pepper (S&P)
1 tbsp Butter
Total Fat
25 g
Saturated Fat
10 g
Sodium
750 mg
Total Carb
103 g
Sugars
13 g
Protein
22 g
Fibre
6 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Cut the corn kernels off the cobs (shuck if necessary). Halve, peel and small-dice the onion.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, stirring occasionally, 4 to 6 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the onion and sauté, 30 sec. to 1 min., until fragrant. Add the corn and sauté, 2 to 3 min., until tender. Add the nutritional yeast, demi-glace, cream, ½ the reserved cooking water, the spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 2 to 3 min., until thickened. Add 1 tbsp butter; stir well.
Combine the pasta
To the pan of sauce, add the spinach. Cook, stirring frequently, 1 to 2 min., until wilted. Add the pasta and cook, stirring frequently, 2 to 3 min., until coated and combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Bon appétit!
