Creamy Roasted Pepper Tortellini
with Feta & Wilted Greens
Cooking time
10 minutes
Servings
2/4
Calories
530 /serving
We appreciate how roasted red peppers can instantly brighten a dish. So with this veggie sauce, we’re doubling down with chunks of roasted pepper and roasted pepper spread. Our cheese-stuffed pasta appreciates it too (almost as much as it appreciates the butter and cream).
We will send you:
- 15ml Minced garlic
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 350g Fresh three-cheese tortellini (contains lipase)
- 30ml Ajvar (roasted red pepper spread)
- 1 Roasted pepper
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 30g Feta
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
35 g
Saturated Fat
16 g
Sodium
670 mg
Total Carb
42 g
Sugars
7 g
Protein
14 g
Fibre
3 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, stirring occasionally, 4 to 6 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
- Reserve the pot.
Make the sauce
- Medium-dice the roasted pepper.
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the ajvar, roasted pepper, demi-glace, cream, ½ the reserved cooking water, 2 tbsp butter (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 1 to 2 min., until slightly thickened.
Combine the pasta
- To the pot, add the pasta and spinach.
- Cook, stirring often, 2 to 3 min., until wilted; season with S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your plates.
- Crumble the cheese over top. Bon appétit!
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