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Fresh pre-cut ingredients
20 minutes

Cheese Tortellini with Roasted Garlic & Lemon Butter

Golden Parsnips & Leafy Greens

Cooking time

20 minutes

Servings

2/4

Calories

870 /serving

You’ll barely be able to wait to bite into these plump pasta packages. Jam-packed with a three-cheese mixture, and boiled to al dente to retain some resistance, they are totally toothsome when bathed in an innovative sauce. The unusual factor is diced parsnips, caramelized on the stovetop, and combined with roasted garlic. You’ll blend in lemon and butter with ease, adding kale at two different stages for varying degrees of softness. Spritz lemon, crack pepper and sit down.

We will send you:

  • 1 Lemon
  • 90g Baby greens (baby spinach or kale)
  • 300g Diced parsnips
  • 15g Minced roasted garlic
  • 350g Fresh three-cheese tortellini (contains lipase)
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Eggs, Milk, Mustard, Wheat

You will need:

Medium pot
Large pan
Strainer
Olive oil
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
15 g
Sodium
1090 mg
Total Carb
125 g
Sugars
9 g
Protein
24 g
Fibre
12 g
Preparation
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Caramelize the parsnips
Bring a medium pot of salted water to a boil. In a large pan, heat 1 tbsp butter (double for 4 portions) on medium-high. Add the parsnips½ the spices and S&P. Sauté, 5 to 6 min., until golden brown and tender. Add the garlic; stir well. Remove from the heat.
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Boil the pasta
Meanwhile, 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 (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
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Make the sauce
Juice the lemon. Heat the pan of parsnips on medium-high. Add 1 tbsp lemon juice, 2 tbsp butter (double both for 4 portions), ½ the reserved cooking water, the remaining spices and S&P. Cook, stirring occasionally, 1 to 2 min., until simmering. Add ½ the kale and cook, 1 to 2 min., until wilted.
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Combine the pasta
To the pan of sauce, add the pasta and S&P. Cook, stirring constantly, 1 to 2 min., until coated. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Add the remaining kale; toss well.
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Plate your dish
Divide the pasta between your bowls. Garnish with a drizzle of olive oil, 1 tsp remaining lemon juice (double for 4 portions) and freshly cracked black pepper. Bon appétit!