Quick Tortellini Rosée
with Garlic-Roasted Broccolini
Cooking time
15 minutes
Servings
2/4
Calories
840 /serving
In just 15 minutes, you’ll be getting your fill of a high-punching pasta dinner. Cheese-stuffed packages meet their match in a cheesy cream sauce tinged with tomato. To balance those decadent bites, you’ll dig into slender green broccolini, roasted until tender crisp.
We will send you:
- 15ml Minced garlic
- 1 Bunch of broccolini
- 350g Fresh three-cheese tortellini (contains lipase)
- 30ml Tomato paste
- 90ml Heavy cream
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
37 g
Saturated Fat
15 g
Sodium
650 mg
Total Carb
101 g
Sugars
11 g
Protein
25 g
Fibre
7 g
Preparation
Roast the broccolini
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Remove the stem ends of the broccolini.
- On a lined sheet pan, toss with a drizzle of oil, ½ the garlic and S&P.
- Roast, flipping halfway, 11 to 13 min., until tender.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, stirring occasionally, 4 to 6 min., until al dente.
Reserving ⅔ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.- Reserve the pot.
Make the sauce
- In the same pot, heat a drizzle of oil on medium-high.
- Add the tomato paste and remaining garlic. Sauté, 30 sec. to 1 min., until fragrant and dark red.
- Add the cream and ½ the reserved cooking water. Cook, stirring often, 2 to 3 min., until slightly reduced.
Combine the pasta
- To the pot, add the pasta and ½ the cheese. Cook, stirring occasionally, 2 to 3 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the pasta and broccolini between your plates.
- Garnish the broccolini with the remaining cheese. Bon appétit!
