Creamy Roasted Pepper Tortellini
with Feta & Wilted Greens
Cooking time
10 minutes
Servings
2/4
Calories
820 /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 fresh cheese pasta appreciates it too (almost as much as it appreciates the butter and cream).
We will send you:
- 2 Garlic cloves
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Ajvar (roasted red pepper spread)
- 30ml Vegetable demi-glace
- 350g Fresh three-cheese tortellini (contains lipase)
- 1 Roasted pepper
- 30g Feta
- 45ml Heavy cream
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
37 g
Saturated Fat
17 g
Sodium
1070 mg
Total Carb
97 g
Sugars
11 g
Protein
22 g
Fibre
5 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.
Mise en place
- Meanwhile, mince the garlic.
- Medium-dice the roasted pepper.
Make the sauce
- 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!
