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Purple Carrot

Pesto Portobello Tortellini

with Tofu Ricotta & Broccoli

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Hearty mushroom-stuffed tortellini. Bright, herby pesto. Whipped tofu ricotta. Crispy broccoli. And 17 grams of protein? This dish is a fan favorite for a reason.


Heat it up in the microwave
Pull back the film about 1 inch and heat meal on high for 2 minutes.* Let it sit for 2 minutes, peel off film, stir, and dig in! And please be careful, the bowl might be hot.

*Make sure to cook this meal until the internal temperature is 165 degrees to ensure food quality and safety are spot-on. Microwave directions are based on preparation in a 1100-watt microwave; if necessary, continue heating the meal in 30-second intervals until fully heated.


Store in the fridge (not the freezer)!


See nutrition label for full ingredient list.
Note: To maintain shelf life of our prepared meals, we use a 100% plant-based cultured dextrose product that is derived from non-dairy-based bacteria. For any specific questions about this ingredient, please contact our customer advocates.

vegan portobello tortellini (unenriched durum wheat flour, dried portobello, panko bread crumbs [unbleached wheat flour, organic cane sugar, yeast, sea salt], olive oil, roasted garlic puree, sea salt), broccoli, tofu (water, soybean, calcium sulfate, calcium chloride), extra virgin olive oil, basil, lemon juice, garlic (garlic, water, citric acid), nutritional yeast, salt, vegan cultured dextrose (maltodextrin), xanthan gum.
Allergens: soy, wheat

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