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Cheese Tortellini and Creamy Pesto Sauce

Cheese Tortellini and Creamy Pesto Sauce

with Peppers and Spinach

Custom recipe
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Featuring creamy basil pesto sauce, sweet peppers and Parmesan, this dish combines fresh, summer flavours with the wintery comforts of hearty pasta for the best of all seasons.

Tags:VeggieQuick
Allergens:Egg/OeufMilk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

350 g

Cheese Tortellini

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

¼ cup

Basil Pesto

(ContainsMilk/Lait)

50 g

Shallot

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

56 mL

Cream

(ContainsMilk/Lait)

160 g

Sweet Bell Pepper

1 tbsp

Cream Sauce Spice Blend

(ContainsWheat/Blé)

Not included in your delivery

¼ tsp

Salt*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories850 kcal
Fat36 g
Saturated Fat15 g
Carbohydrate103 g
Sugar10 g
Dietary Fiber7 g
Protein25 g
Cholesterol111 mg
Sodium1350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. If you've opted to add bacon, preheat the oven to 450˚F. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then thinly slice shallot. Roughly chop spinach.

2

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots and peppers. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.

3

Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 2/3 cup pasta water. Drain and return tortellini to the same pot, off heat.

4

Sprinkle Cream Sauce Spice Blend over veggies. Cook, stirring constantly, until veggies are coated, 30 sec. Add pesto, cream, reserved pasta water and half the Parmesan. Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove from heat. Season with salt and pepper.

5

Add spinach and sauce to the pot with tortellini. Stir until spinach wilts, 1-2 min. Season with salt and pepper, to taste. Divide tortellini between bowls. Sprinkle remaining Parmesan over top.