Creamy Tuscan Tortellini With Sundried Tomatoes
Creamy Tuscan Tortellini With Sundried Tomatoes
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 brown onion diced
- 2 cloves garlic finely chopped
- 100 g chilli salami chopped
- 150 g sundried tomatoes (about 1/2 cup), roughly chopped
- 2 tablespoons tomato paste
- 1 cup thickened cream
- 1 tsp chicken stock powder mixed with 3/4 cup water
- 565 g tortellini I use Rana spinach and ricotta tortellini (not sponsored)
- 2 cups spinach
- 1 cup parmesan cheese grated
- sea salt & cracked black pepper
Instructions
- Place a large frying pan or shallow casserole pot over medium heat. Add the olive oil, onion and garlic and sauté for 1–2 minutes. Add the salami and cook until it releases its flavours. Add the sundried tomatoes and cook for a few more minutes. Mix in the tomato paste and cook for another minute. Pour in the cream and chicken stock.
- Bring the sauce to a gentle boil and add the tortellini, pushing it under the sauce. Cover with the lid and cook the tortellini in the sauce for about 5–6 minutes or until fully cooked.
- Remove the lid and stir in the baby spinach and parmesan. Season well and serve immediately.
Nutrition
Calories: 994kcalCarbohydrates: 90gProtein: 44gFat: 53gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 158mgSodium: 1831mgPotassium: 1673mgFiber: 11gSugar: 22gVitamin A: 2927IUVitamin C: 24mgCalcium: 607mgIron: 8mg
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