Quick Cheesy Cheese Tortellini
with Honey-Dijon Greens & Beet Salad
Cooking time
10 minutes
Servings
2/4
Calories
970 /serving
We are firm believers that more cheese is always the answer, and while a baked cheesy pasta is well and good, a baked cheese-filled tortellini dish is even better. You’ll coat your tortellini in a classic mac ’n’ cheese sauce, gussied up with roasted garlic for pungency. You’ll broil it until the aged cheddar starts to bubble and you just can’t wait any longer to dig in. Serve it with a salad of baby greens and beets, just so you can say you ate your veg.
We will send you:
- 100g Matchstick beets
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 20g Panko
- 350g Fresh three-cheese tortellini (contains lipase)
- 15g Minced roasted garlic
- 30ml Vegetable demi-glace
- 60g Grated aged cheddar
- 12g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
2 Medium pots
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Medium baking dish
Whisk
Basting brush
Total Fat
45 g
Saturated Fat
18 g
Sodium
1750 mg
Total Carb
116 g
Sugars
18 g
Protein
29 g
Fibre
7 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, stirring occasionally, 4 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, in a second medium pot, heat 2 tbsp butter (double for 4 portions) on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the spices and sauté, 30 sec. to 1 min., until combined. Add the demi-glace and ½ cup water (double for 4 portions). Cook, whisking frequently, 1 to 2 min., until thickened. Off the heat, add ¾ of the cheese. Whisk until smooth.
Combine the pasta
Preheat the oven to broil. Brush a medium baking dish with oil. To the pot of sauce, add the pasta, ½ the reserved cooking water and S&P; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Transfer to the baking dish. Top with the panko and remaining cheese.
Broil the pasta
Broil the pasta, 2 to 3 min., until the cheese is melted and bubbling.
Make the salad & serve
In a large bowl, combine the baby greens, beets, vinaigrette and S&P. Divide the pasta and salad between your plates. Bon appétit!
