Tortellini with Creamy Tomato Sauce

• servings: 4 servings
• active time: 5 minutes
• total time: 13 minutes

Ingredients

• 2 tbsp olive oil

• 1 red onion, finely diced

• 2 tsp minced garlic

• 300 g cherry or grape tomatoes (or canned diced tomatoes)

• 125 ml vegetable stock

• 2 tbsp tomato paste

• 300 ml double cream

• 150 g grated Parmesan (plus extra to serve)

• 1 tsp cracked black pepper

• 250 g frozen spinach (defrosted and well-drained)

• 1 kg spinach & ricotta tortellini

• Optional: drizzle of chilli oil or olive oil to finish

Directions

1. Heat olive oil in a large deep pan over medium–high heat. Add onion and garlic, and cook for 2–3 min until softened.

2. Stir in tomatoes, cooking 2 min. Gently crush with the spoon to release juices.

3. Add stock and tomato paste, stir 1 min. Pour in cream, parmesan, and black pepper; bring to a gentle simmer.

4. Stir in defrosted spinach and cook until heated through and evenly combined.

5. Add uncooked tortellini directly into the sauce. Stir well to coat, cover, and cook on low heat for 3–4 min, or until pasta is tender.

6. Taste and adjust seasoning. Serve topped with extra parmesan and a drizzle of chilli oil if desired.

Nutrition

• Serving Size: one pan
• Calories: 750
• Total Fat: 34.8 g
• Saturated Fat: 17 g
• Trans Fat: 0.4 g
• Cholesterol: 112.2 mg
• Sodium: 1011.8 mg
• Total Carbohydrate: 80.6 g
• Dietary Fiber: 4.9 g
• Total Sugars: 6.2 g
• Protein: 30.8 g