Get 10 FREE meals, that's 5 meals in each of your first 2 baskets! New clients only Redeem offer
20 minutes

Creamy Sun-Dried Tomato Tortellini

with Lacinato Kale & Bocconcini

Cooking time

20 minutes

Servings

2/4

Calories

840 /serving

Harness the power of the sun, specifically the sun-dried tomato. These flavours come through extra sweet and tangy, thanks to a splash of white balsamic vinegar in the saucepan. They cook down alongside rustic lacinato kale for veggie balance. With a smoothing dose of heavy cream and two sources of cheese—in our stuffed tortellini and mini bocconcini—you’ll be deep in luxury mode as you dig into rose-coloured pasta. Da creamy de la creamy!

We will send you:

  • ½ Bunch of lacinato kale
  • 30ml White balsamic vinegar
  • 30g Sliced sun-dried tomatoes
  • 350g Fresh three-cheese tortellini (contains lipase)
  • 100ml Tomato sauce
  • 60ml Heavy cream
  • 30g Mini bocconcini
  • 9g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)

Contains: Eggs, Milk, Sulphites, Wheat

You will need:

Medium pot
Large high-sided pan
Strainer
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
12 g
Sodium
1760 mg
Total Carb
115 g
Sugars
15 g
Protein
29 g
Fibre
11 g
Preparation
a picture
Mise en place
Bring a medium pot of salted water to a boil. Remove the kale leaves from the stems; thinly slice the leaves. Quarter the bocconcini; toss with a drizzle of olive oil, a pinch of the spices and S&P.
a picture
Make the sauce
In a large, high-sided pan, heat a drizzle of oil on medium-high. Sauté the tomatoes and kale, 1 to 2 min., until the kale has wilted. Add the vinegar and cook, stirring frequently, 30 sec. to 1 min., until evaporated. Add the tomato sauce, cream, ½ cup water (double for 4 portions), the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 2 to 4 min., until slightly reduced.
a picture
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 ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
a picture
Combine the pasta
To the pan of sauce, add the pasta, bocconcini and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until the pasta is coated. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
a picture
Plate your dish
Divide the pasta between your plates. Bon appétit!