Protein Boost | Luscious Labneh Rosée Tortellini with Sausage Meat
Sautéed Kale & Onions
Cooking time
10 minutes
Servings
2/4
Calories
840 /serving
Power up on proteins! Add sausage meat to your meal with our Protein Boost option. With fresh tortellini on the menu, you’ve got time and tastiness working on your side. Stuffed with a trio of cheeses, these pasta packages boil to a toothsome texture in just a matter of minutes. Envelope them in a tomato-based sauce swirled with thick and creamy labneh for extra volume and va-va-va-voom. You’re not overlooking the veggies, of course, so sauté some pre-chopped onions and kale, and wind them right in.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 120g Chopped kale
- 50g Diced onions
- 350g Fresh three-cheese tortellini (contains lipase)
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 30ml Labneh
- 15ml Minced garlic
- 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
2 Large pans
Strainer
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
6 g
Sodium
2130 mg
Total Carb
110 g
Sugars
15 g
Protein
48 g
Fibre
8 g
Preparation
Boil the pasta
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. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Sauté the kale & onions
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the onions and sauté, 1 to 2 min., until fragrant. Add the kale and ½ the spices. Sauté, 3 to 4 min., until wilted; season with S&P. Transfer to a bowl and keep warm. Reserve the pan.
Cook the sausage meat
Meanwhile, in a second large pan, heat a drizzle of oil on medium-high. Add the sausage meat* and cook, breaking up the meat, 6 to 8 min., until golden brown and cooked through.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 min., until dark red. Add the demi-glace, remaining spices, ⅓ of the reserved cooking water and S&P. Cook, stirring frequently, 1 to 2 min., until warmed through. Add the labneh; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Combine the pasta
To the pan of sauce, add the pasta, sausage meat, kale and onions; stir well.
Plate your dish
Divide the pasta between your bowls. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
