Quick Creamy Lemon Tortellini
with Kale & Cauliflower
Cooking time
10 minutes
Servings
2/4
Calories
670 /serving
Ten minutes is barely enough time to check your morning emails, and yet that’s all it’ll take to put this feast together! Fresh three-cheese tortellini are a guaranteed palate pleaser as is, but add this creamy, garlicky lemon sauce packed with the goodness of kale and cauliflower, and you’ll be craving this dish for days. Our Mezzogiorno spice blend is the kicker—so much flavour packed into such a small package.
We will send you:
- 200g Cauliflower florets
- 120g Chopped kale
- 1 Lemon
- 350g Fresh three-cheese tortellini (contains lipase)
- 15g Minced roasted garlic
- 43ml Sour cream
- 9g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)
Contains: Eggs, Milk, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
6 g
Sodium
940 mg
Total Carb
104 g
Sugars
12 g
Protein
24 g
Fibre
9 g
Preparation
Boil the pasta & wilt the kale
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. Place the kale in a strainer. Reserving ½ cup cooking water (double for 4 portions), drain the pasta over the kale and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, roughly chop the cauliflower. Halve the lemon; juice ½ and quarter the remaining ½.
Sauté the cauliflower
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the cauliflower and sauté, 4 to 6 min., until browned and beginning to soften; season with the spices and S&P.
Make the sauce & combine the pasta
To the pan of cauliflower, add the sour cream, lemon juice, pasta and kale, ½ the reserved cooking water and S&P. Cook, stirring frequently, 1 to 2 min., until the pasta is 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 plates. Garnish with the lemon wedges. Bon appétit!
