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Purple Carrot

Portobello Tortelloni

with Pesto Broccoli & Tofu Ricotta

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This mushroom-stuffed tortelloni is topped with bright pesto, tender broccoli, and our rich, fresh basil tofu ricotta. It's filling, flavorful, and made for you.

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.

Vegan Portobello Tortelloni [unenriched durum wheat flour, dried portobello, panko bread crumbs (unbleached wheat flour, organic cane sugar, yeast, sea salt), olive oil, roasted garlic puree, salt (sea salt)], Broccoli Florets, Organic Tofu Super Firm [water, organic soybeans, calcium sulfate, calcium chloride], Nut-Free Vegan Pesto [basil, expeller-pressed non-GMO canola oil, pumpkin seed, extra virgin olive oil, garlic, nutritional yeast (dried yeast, Niacin [Vitamin B3], Pyridoxine Hydrochloride [Vitamin B6], Riboflavin [Vitamin B2], Thiamin Hydrochloride [Vitamin B1], Folic Acid, Vitamin B12), organic vinegar, salt, black pepper], 100% Extra Virgin Olive Oil, Basil, Nutritional Yeast [dried yeast, niacin, pyridoxine hydrochloride, thiamin hydrochloride, riboflavin, folic acid, cyanocobalamin (B12 produced by natural fermentation – not synthetic or animal source)], Garlic, Lemon Juice, Salt. Manufactured on equipment shared with tree nuts, peanut, sesame, wheat, soy, egg, milk, fish, and shellfish.
Allergens: soy, wheat