Mushroom and Kale Tortellini

Hi friends!! I am sorry I have taken a little break from posting frequently.

Lots of things in my life changed recently! I moved, starting dating an incredible guy, and work got crazy busy. Anyways, one of my good friends sent me a Home Chef box and I absolutely loved the two meals I got. To share the love, I thought I would share them. This one checks all the boxes for me – pasta, something green, and quick on a Monday night.

Ingredients:

• 1 package 5 cheese tortellini
• Homemade Cream Sauce
  • 1 cup whole milk
  • 2 Tbsp salted butter
  • 2 Tbsp all-purpose flour
  • Sea salt flakes, to taste
  • Freshly ground black pepper, to taste
• 8 oz Cremini Mushrooms
• 1/2 bunch kale
• 1 shallot
• 2-4 Garlic Cloves
• 1 oz cream cheese
• Grated Parmesan Cheese, to taste
• 2-4 Garlic Cloves
• Pinch Salt
• 1 tsp ground black pepper
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• 1/8 tsp onion powder
• 1/8 tsp cayenne pepper

Preparation:

1. First, we will make the Cream Sauce.
   1. Add the milk to a medium saucepan over medium heat. Heat the milk until it starts to steam. It shouldn’t boil or simmer at all! Give it a couple of stirs to prevent a skin from forming on the top. Set the warm milk aside.
   2. In another medium saucepan, add the butter over medium heat. Melt it completely.
   3. Once melted, remove it from the heat. Then, shoot in the AP flour and whisk it vigorously. You should have very coarse breadcrumb-like granules. It can also turn into a paste.
   4. Once you have a uniform butter-flour mixture, add a tablespoon of warm milk. Whisk it in very well, making sure to get the edges of the pan as well.
   5. After the milk has been thoroughly whisked in, add a little bit more. Keep repeating this process. Don’t add more milk until the previous addition is completely incorporated.
   6. When all of the milk has been whisked in, place the saucepan back onto the heat.
   7. Bring the mixture to a rolling boil over medium heat. Then, reduce the heat and allow the cream sauce base to simmer for about 5 minutes.
   8. If you are happy with the consistency, season the sauce with sea salt and black pepper.
2. Cut the mushrooms into 1/4′ slices. Mince the shallot and garlic. Combine these in a bowl and set aside.
3. Stem kale and coarsely chop. Set aside.
4. Add the Tortellini to boiling water. Cook until al dente, 3-4 minutes.
5. Reserve 1/2 cup cooking water. Drain tortellini and set aside.
6. In a large non-stick pan over medium-high heat.
7. Add 1 tsp. olive oil, shallots, garlic, the spices, and the mushrooms to the hot pan. Cook about 3 minutes.
8. Add kale and cook until wilted, around 3-4 minutes.
9. Stir in 1/4 cup cooking water and cream cheese. Slowly add the cream sauce until you reach your desired consistency.
10. Once simmering, add the tortellini and parmesan to the pan. Stir until parmesan melts and sauce coats the pasta, 1-2 minutes.
11. Serve immediately! Top with red pepper flakes to taste.