Creamy Cheese Tortellini
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Creamy Cheese Tortellini

Creamy Cheese Tortellini

with Sun-Dried Tomato Pesto and Spinach

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.

Tags:
Veggie
Quick
Allergens:
Egg
Milk
Wheat

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

350 g

Cheese Tortellini

(Contains Egg, Milk, Wheat)

56 mL

Cream

(Contains Milk)

113 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

50 g

Shallot

160 g

Sweet Bell Pepper

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk)

2 tbsp

Cream Cheese

(Contains Milk)

1 unit

Vegetable Broth Concentrate

2 unit

Garlic, cloves

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories920 kcal
Fat41 g
Saturated Fat18 g
Carbohydrate107 g
Sugar14 g
Dietary Fiber7 g
Protein27 g
Cholesterol125 mg
Sodium1440 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

Large Pot
Strainer
Measuring Cups
Measuring Spoons
Large Non-Stick Pan

Instructions

Cook tortellini
1

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.

Prep
2

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

Cook veggies
3

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.

Make cream sauce
4

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.

Finish tortellini
5

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.

Finish and serve
6

Divide creamy cheese tortellini between bowls. Sprinkle Parmesan over top.