This creamy tortellini is a speedy option for hectic weeknights.
Ingredients
- 625g packet fresh spinach and ricotta tortellini
- 2 tablespoons extra virgin olive oil
- 1 small brown onion, thinly sliced
- 3 garlic cloves, crushed
- 200g sliced swiss brown mushrooms
- 2 teaspoons chopped fresh thyme leaves, plus extra to serve
- 1/3 cup dry white wine
- 300ml light thickened cooking cream
- Finely grated parmesan, (or vegetarian hard cheese) to serve
Method
- Step 1Cook pasta following packet directions. 2 Meanwhile, heat oil in a large, deep frying pan over medium-high heat.
- Step 2Add onion. Cook, stirring, for 3 minutes or until onion has just softened. Add garlic, mushrooms and thyme. Cook for 3 minutes or until tender.
- Step 3Add wine. Simmer for 1 minute or until reduced by half. Stir in cream. Bring to a simmer. Reduce heat to low. Simmer for 2 minutes or until sauce slightly thickens.
- Step 4Drain pasta and reserve 1⁄4 cup cooking water. Add pasta and reserved cooking water to cream mixture. Cook, stirring, for 1 minute or until sauce thickens slightly and coats the pasta. Season with salt and pepper. Toss to combine. Serve sprinkled with parmesan and extra thyme leaves.
- Low carb
Nutrition
2997 kj
Energy
34.6g
Fat Total
15.8g
Saturated Fat
7.3g
Fibre
23.3g
Protein
124mg
Cholesterol
874mg
Sodium
72.5g
Carbs (total)
All nutrition values are per serve
Notes
Turn this recipe into a pasta bake. Spoon the mixture into an ovenproof dish. Top with breadcrumbs and finely grated parmesan, and bake until golden and crunchy.
- Author: Claire Brookman
- Image credit: Andrew Young
- Publication: Super Food Ideas
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