with Creamy Mushroom Sauce and Rocket
Super speedy, this Super Quick Spinach and Ricotta Tortelloni takes only 15 minutes to make. Paired with a creamy mushroom sauce, this quick tortelloni is sure to hit the spot.
Allergens
Utensils
Tags
Garlic Clove
2 unit(s)
Sliced Mushrooms
180 grams
Spinach and Ricotta Tortelloni
300 grams
Creme Fraiche
150 grams
Vegetable Stock Paste
10 grams
Grated Hard Italian Style Cheese
20 grams
Wild Rocket
20 grams
Balsamic Glaze
12 milliliter(s)
Water for the Sauce
75 milliliter(s)
- Boil a full kettle.
- Peel and grate the garlic (or use a garlic press)
- Heat a drizzle of oil in a frying pan on high heat.
- Fry the mushrooms, 5-6 mins.
- Meanwhile, pour the boiled water into a saucepan with ½ tsp salt on high heat.
- Boil the tortelloni, 4-5 mins.
- Once cooked, drain. Drizzle with oil and stir through.
- Next, add the garlic to the mushrooms. Fry for 1 min.
- Add the creme fraiche, veg stock paste, hard Italian style cheese and water (see pantry).
- Simmer, 2-3 mins. Season with salt and pepper.
- Gently stir the tortelloni into the sauce.
- Share the tortelloni between your serving bowls.
- Top with the rocket leaves and drizzle over the balsamic glaze.
2910
kJ
Energy (kJ)
695
kcal
Energy (kcal)
36.3
g
Fat
19.4
g
of which saturates
71.2
g
Carbohydrate
12.7
g
of which sugars
3.6
g
Dietary Fibre
21.2
g
Protein
2.49
g
Salt
