Cheese Tortellini and Sun-Dried Tomato Pesto Sauce
with Blistered Tomatoes and Spinach- Egg
- Milk
- Wheat
- Sulphites
Featuring creamy sun-dried tomato pesto sauce, baby tomatoes and Parmesan, this dish combines fresh, summer flavours with the wintery comforts of hearty pasta for the best of all seasons.
Ingredients
350 g
Cheese Tortellini
(Contains: Egg, Milk, Wheat)
¼ cup
Sun-Dried Tomato Pesto (Sulphites, Milk)
(Contains: Milk, Sulphites)
50 g
Shallot
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
113 g
Baby Tomatoes
1 unit
Cream Cheese
(Contains: Milk)
2 unit
Garlic, cloves
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. 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, peel, then thinly slice shallot. Roughly chop spinach. Peel, then mince or grate garlic.
Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 3/4 cup (1 1/2 cups) pasta water. Drain and return tortellini to the same pot, off heat.
Meanwhile, prick tomatoes with a fork. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then tomatoes. Cook, stirring occasionally, until blistered, 4-5 min. Reduce heat to medium.Add shallots and garlic. Cook, stirring constantly, until softened, 1-2 min. Season with salt and pepper.
Add cream cheese to the pan with veggies. Cook, stirring often, until melted, 1-2 min. Add pesto, reserved pasta water, spinach and half the Parmesan. Cook, stirring often, until sauce thickens slightly and spinach wilts, 2-3 min. Remove from heat.Season with salt and pepper.
Add sauce to the pot with tortellini. Stir until combined, 1-2 min. Season with salt and pepper, to taste.Divide tortellini between bowls. Sprinkle remaining Parmesan over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sun-dried tomato pesto sauce is a clear favourite, though some reviewers found the overall dish a little bland and felt it needed more seasoning or spice.
- Ease of prep: This dish comes together quickly and the steps are straightforward enough for beginner cooks and even older kids to manage.
- Suggestions: Use less reserved pasta water than instructed to keep the sauce from becoming too thin; adding extra pesto, a splash of cream, or more Parmesan can boost both flavour and richness. Some reviewers also found that adding chilli flakes, fresh basil, or a squeeze of lemon brightened the dish noticeably.
- Leftovers: Leftovers reheat reasonably well, though the sauce tends to absorb into the pasta overnight, so setting aside extra sauce helps keep the dish from drying out.
- Portions: Portion size drew mixed feedback — some found it generous enough for leftovers, while others felt the sauce quantity fell short relative to the amount of tortellini.
