One-Pot Mushroom-Balsamic Brown Butter Tortellini
with Greens ’n’ Brussels Salad
Cooking time
15 minutes
Servings
4
Calories
820 /serving
This breathe-easy supper cooks up in only 15 minutes and makes cleanup a cinch—a pre-schooler can count how many pots you need. Create a superb brown butter sauce with tangy balsamic vinegar and earthy dried mushrooms (use the liquid and chopped morsels to double down on the mushroom flavour). Asiago-topped cheese tortellini lands on the right side of chewy, while a salad of baby greens and Brussels sprouts lands on the right side of the plate.
We will send you:
- 200g Brussels sprouts
- 240g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 7g Dried mushrooms (porcini or shiitake)
- 60ml Balsamic vinegar
- 700g Fresh three-cheese tortellini (contains lipase)
- 30ml Vegetable demi-glace
- 30g Shredded Asiago (contains lipase)
- 18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Large pot
Small heatproof bowl
Strainer
Oil
Olive oil
Salt & pepper (S&P)
4 tbsp Butter
Total Fat
37 g
Saturated Fat
13 g
Sodium
1120 mg
Total Carb
102 g
Sugars
12 g
Protein
24 g
Fibre
8 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Transfer 1 cup boiling water to a small heatproof bowl. Add the dried mushrooms and set aside for at least 10 min. to rehydrate. Remove the root ends of the Brussels sprouts and halve lengthwise; thinly slice crosswise.
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. Drain and toss with a drizzle of oil to prevent sticking. Transfer to a bowl and reserve the pot.
Make the salad
Meanwhile, in a large bowl, combine ½ the vinegar, 4 tbsp olive oil, a pinch of the spices and S&P. Add the baby greens and ⅓ of the Brussels sprouts; toss well.
Make the brown butter & combine the pasta
Drain the rehydrated mushrooms and roughly chop, reserving the liquid. In the reserved pot, heat 4 tbsp butter on medium. Sauté the rehydrated mushrooms, 2 to 3 min., until the butter begins to foam; season with the remaining spices. Add the pasta, demi-glace, reserved mushroom liquid, and remaining vinegar and Brussels sprouts. Cook, stirring frequently, 1 to 2 min., until the sauce has thickened and the pasta is coated.
Plate your dish
Divide the pasta between your plates. Top with the cheese. Serve the salad on the side. Bon appétit!
