Dress up veal tortellini in a creamy mushroom sauce.
Ingredients
- 625g packet fresh veal tortellini pasta
- 2 tablespoons olive oil
- 300g button mushrooms, thinly sliced
- 1/2 cup sun-dried tomatoes, drained, thinly sliced
- 1/2 cup basil pesto
- 300ml light thickened cream
- Green onions, thinly sliced, to serve
- Salad, to serve
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Step 2Heat oil in pan over medium heat. Add mushroom. Cook, stirring, for 3 to 4 minutes or until softened. Return pasta to pan. Add tomato, pesto and cream. Cook, stirring, for 2 minutes or until heated through. Season with salt and pepper. Divide tortellini mixture between bowls. Top with green onion. Serve with salad.
- Low carb
- Lower gi
Nutrition
2650 kj
Energy
41g
Fat Total
14g
Saturated Fat
7g
Fibre
18g
Protein
61mg
Cholesterol
734.62mg
Sodium
10g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: Replace the fresh veal tortellini with 400g dried penne pasta and save around $5.85 in total.
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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