Goodfood Review: Lemon & Poppy Seed Tortellini

Goodfood is a weekly grocery delivery service. They offer a once-a-week subscription service where they deliver all the fresh ingredients you need to make delicious meals at home, in exactly the right proportions. They’ve designed the experience to teach you fun new recipes, discover new ingredients (some can be hard to find!), save prep time and also reduce unnecessary waste. By letting them shop for you, they can bring you fresher and higher-quality food than what’s sitting on supermarket shelves, and for better prices!

COVID, a 1 year old, and full-time job means I have little to no time for grocery shopping and meal prep. This is why I rave about my meal delivery boxes every chance I get. They are so unbelievably convenient and they allow me to make home-cooked meals despite the lack of time.

Subscription Details

What You Get: Your Goodfood delivery comes with all the raw ingredients you need to cook delicious meals for the week, in exactly the right portions. Each recipe is designed to be a well-balanced, healthy meal that includes protein, veggies and carbs. In addition, each delivery comes with beautifully printed recipe cards and step-by-step instructions.

Box Options:

  • Classic Basket – $12.33 per meal
  • Vegetarian Basket – $11.33 per meal
  • Family Basket – $10.88 per meal
  • Smoothies & Oat Bowls – $5.99 per cup

Delivery Options: Goodfood delivers in Quebec, Ontario, Manitoba, Saskatchewan, Alberta, British Columbia and the Maritimes.

Here’s a closer look at one of the recipes we received in this week’s Goodfood delivery….

Lemon & Poppy Seed Tortellini with Crunchy Baby Greens Salad

There’s a sun beam shining right into this light and lemony dish. The refined flavour combination of citrus zest and juice, garlic, cream and the addictively crunchy lemon-tinged poppy seeds will whisk you away to the Amalfi Coast in one bite. Top the feel-good cheese-filled tortellini with Parmesan shavings for a salty, umami hit. A crisp, multicoloured salad dressed in a honeyed vinaigrette completes the pasta presentation.

  • 100g Shredded red cabbage
  • 100g Carrots
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Bunch of parsley
  • 1 Garlic clove
  • 1 Lemon
  • 7g Honey
  • 350g Fresh three-cheese tortellini (contains lipase)
  • 75ml Heavy cream
  • 25g Shaved Parmesan (contains rennet)
  • 9g Lemon Poppy spice blend (dried vegetables, salt, spices, mustard, sugar, lemon oil, poppy seeds)

Mise en place: Bring a medium pot of salted water to a boil. Zest and juice the lemon. Peel and julienne the carrots (or thinly slice into rounds). Mince the garlic. Finely chop the parsley leaves and stems.

Boil the pasta: Add the pasta to the pot of boiling water; stir gently to separate. Boil, stirring occasionally, 4 to 6 minutes or until al dente (still slightly firm to the bite). Reserving ¾ cup cooking water (double for 4 portions), thoroughly drain the pasta. Toss with a drizzle of olive oil to prevent sticking and set aside in a warm spot.

Make the sauce: While the pasta boils, in a large pan, heat a drizzle of oil on medium. Add ⅔ of the garlic and as much lemon zest as you’d like. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the heavy cream, ½ the honey and ¾ tbsp lemon juice (double for 4 portions); season with ½ the spice blend and S&P to taste. Bring to a boil, then reduce to a simmer and cook, 1 to 2 minutes, until thickened.

Make the salad: While the sauce simmers, in a large bowl, combine the remaining honey, as much remaining garlic as you’d like (omit for a milder flavour), ½ tbsp remaining lemon juice and 2 tbsp olive oil (double the lemon juice and olive oil for 4 portions); season with the remaining spice blend and S&P to taste. Add the baby greens, carrots, cabbage and ½ the parsley. Toss well.

Combine the pasta: To the pan of sauce, add the cooked pasta, ½ the reserved cooking water and 3 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until the sauce has thickened and the pasta is thoroughly coated with the sauce. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.

Plate your dish: Divide the finished pasta between your plates. Top with the Parmesan and remaining parsley. Serve the salad on the side. Bon appétit!

Final Thoughts

My husband absolutely loved this meal and I loved making it. Goodfood nailed this particular recipe as it was easy to make and the flavour was amazing. The pasta sauce was so simple yet so flavourful. I was actually kind of surprised by just how good this meal turned out. The salad complemented the lemon pasta perfectly and the portion sizes were great, not too much and not too little. I have a whole new appreciation for lemon sauce and would definitely make this one again.

-AYOB Sarah

Goodfood

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