Creamy Cheese Tortellini

Name: Creamy Cheese Tortellini with Sun-Dried Tomato Pesto and Spinach
Total time: 25 min
Yield: 2
Cuisine: Canadian
Ingredients: 350 g Cheese Tortellini; 2 unit(s) Garlic, cloves; 56 mL Cream; 113 g Baby Spinach; ¼ cup Parmesan Cheese, shredded; 1 unit(s) Shallot; 1 unit(s) Sweet Bell Pepper; ¼ cup Sun-Dried Tomato Pesto; 3 unit(s) Cream Cheese; 1 unit(s) Vegetable Broth Concentrate; 1 tbsp Butter*; ¼ tsp Salt*; 0.13 tsp Pepper*

with Sun-Dried Tomato Pesto and Spinach

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Cheese-stuffed tortellini gets a royal treatment in tonight's speedy dinner! This slightly untraditional, lip-smacking rosé sauce uses sun-dried tomato pesto to pack a flavourful punch.

Ingredients: Cheese tortellini (pasta: durum wheat semolina, water, liquid egg yolk, liquid whole eggs, filling: cheeses (ricotta, parmesan, romano), toasted wheat crumbs, whey, vegetable oil, flavour (milk), water, salt, yeast extract, garlic powder) (egg, milk, wheat) • Sweet bell pepper • Spinach • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Shallot • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Garlic.

Tags:

Veggie

•Quick

•Low CO2

Allergens:

Egg

•Milk

•Wheat

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

350 g

Cheese Tortellini

(Contains: Egg, Milk, Wheat)

2 unit(s)

Garlic, cloves

56 mL

Cream

(Contains: Milk)

113 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

1 unit(s)

Shallot

1 unit(s)

Sweet Bell Pepper

¼ cup

Sun-Dried Tomato Pesto

(Contains: Milk May contain traces of: Soy, Sulphites)

3 unit(s)

Cream Cheese

(Contains: Milk)

1 unit(s)

Vegetable Broth Concentrate

(May contain traces of: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories960 kcal

Fat46 g

Saturated Fat23 g

Carbohydrate106 g

Sugar17 g

Dietary Fiber7 g

Protein32 g

Cholesterol155 mg

Sodium1680 mg

Trans Fat1 g

Potassium1250 mg

Calcium450 mg

Iron5 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

•Colander

•Large Pot

•Measuring Cups

•Large Non-Stick Pan

•Measuring Spoons

Cooking Steps

PDF

Before starting, wash and dry all produce.
Bring a large pot of salted water to a boil over high.
To the boiling water, add tortellini. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
Reserve 1/4 cup (1/2 cup) pasta water.
Strain tortellini, then return to the pot, off heat.

Meanwhile, peel, then finely chop shallot.
Peel, then mince or grate garlic.
Core, then cut pepper into 1/2-inch pieces.
Roughly chop spinach.

Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) butter, then shallots and peppers. Cook for 3-4 min, stirring occasionally, until softened.
Add garlic. Cook for 1-2 min, stirring often, until fragrant.
Season with salt and pepper.

To the pan with veggies, add cream cheese, cream, broth concentrate and reserved pasta water. Cook for 1-2 min, stirring occasionally, until sauce reduces slightly.
Season with salt and pepper.

Pour cream sauce over tortellini in the pot, then add spinach and sun-dried tomato pesto.
Return the pot to medium and cook for 2-3 min, stirring often, until spinach wilts and sauce coats tortellini.
Season with salt and pepper, if you like.