Protein Boost | Cheese Tortellini with Sausage Meat & Roasted Vegetables
Creamy Fresh Dill Sauce
Cooking time
20 minutes
Servings
2/4
Calories
1090 /serving
Size for size, bite for bite, cheese tortellini and chunky veggies are a perfect match. Wedges of onion and zucchini half-moons sink into a creamy garlic sauce. For a light seasonal touch, drift some freshly chopped fronds of dill into the pot, then sink into your own comfort zone.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 2 Garlic cloves
- 1 Heirloom zucchini
- 1 Onion (or shallot)
- 14g Dill
- 350g Fresh three-cheese tortellini (contains lipase)
- 90ml Heavy cream
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
1 or 2 tbsp Butter
Total Fat
56 g
Saturated Fat
23 g
Sodium
1640 mg
Total Carb
105 g
Sugars
15 g
Protein
40 g
Fibre
6 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Peel and cut the onion into ¼ inch wedges.
- Halve the zucchini lengthwise; thinly slice crosswise on an angle.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 15 to 17 min., until browned and tender.
Mise en place
- Meanwhile, mince the garlic.
- Pick the dill fronds off the stems; roughly chop the fronds.
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 ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
- Reserve the pot.
Make the sauce
- In the same pot, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the cream, ½ the reserved cooking water, 1 tbsp butter (double for 4 portions), the remaining spices and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 2 to 3 min., until slightly thickened.
Combine the pasta & serve
- To the pot of sauce, add the pasta, vegetables and as much dill as you’d like; stir well.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Divide the pasta between your bowls. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
