Creamy Cheese Tortellini
with Sun-Dried Tomato Pesto and Spinach- Egg
- Milk
- Wheat
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.
350 g
Cheese Tortellini
()
56 mL
Cream
()
113 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
()
50 g
Shallot
160 g
Sweet Bell Pepper
¼ cup
Sun-Dried Tomato Pesto
()
2 tbsp
Cream Cheese
()
1 unit
Vegetable Broth Concentrate
2 unit
Garlic, cloves
1 tbsp
Unsalted Butter*
()
¼ tsp
Salt*
0.13 tsp
Pepper*
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. Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return tortellini to the same 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 heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots and peppers. Cook, stirring occasionally, until softened, 3-4 min. Add garlic. Cook, stirring often, until fragrant, 1-2 min. Season with salt and pepper.
Add cream cheese, cream, broth concentrate and reserved pasta water to the pan with veggies. Cook, stirring occasionally, until sauce reduces slightly, 1-2 min. Season with salt and pepper, to taste.
Pour cream sauce over tortellini in the pot, then add spinach and sun-dried tomato pesto. Return the pot to medium and cook, stirring often, until spinach wilts and sauce coats tortellini, 2-3 min. Season with salt and pepper, to taste.
Divide creamy cheese tortellini between bowls. Sprinkle Parmesan over top.
