Cheese Stuffed Pasta in Zucchini Tomato Sauce
with mushrooms and Parmesan
Cheese-stuffed tortellini are the perfect match for tender zucchini and crushed tomatoes. All those zesty and bright flavours heighten the tortellini pasta, making this dish perfect for gloomy winter day!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Fresh Cheese Tortellini
(Contains Egg, Milk, Wheat)
Vegetable Broth Concentrate
Not included in your delivery
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce.Add 10 cups water and 2 tsp salt in a large pot. Cover and bring to a boil over high heat. Meanwhile, Cut zucchini(s) in half, lengthwise, then into 1/2-inch thick half moons. Roughly chop mushrooms. Peel, then mince or grate garlic
Add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 3-4 min. Meanwhile, on a baking sheet, toss zucchini, mushrooms, half the Italian seasoning and 1 tbsp oil. Season with salt and pepper. Roast, in middle of oven, until tender, 8-10 min. When tortellini is done, reserve 1/2 cup pasta water. Drain, return to pot and set aside, off heat.
While veggies roast, heat a medium pot over medium-high heat. When hot, add 2 tsp oil, then onions. Cook, stirring often, until softened, 3-4 min. Add garlic and remaining Italian Seasoning. Cook, stirring often, until fragrant, 30 secs
Add crushed tomatoes, broth concentrate, reserved cooking water and 2 tsp sugar. Cook, stirring occasionally, until slightly thickened, 5-6 min. Season with salt and pepper.
When sauce is slightly thickened, add tortellini and roasted veggies. Stir together.
Divide pasta between plates and sprinkle over Parmesan.