Cheese Tortellini With Creamy Sundried Tomato Sauce
- 16 oz package fresh cheese tortellini
- 1 None large vegetable stock cube
- 3 oz sun-dried tomatoes in oil, drained, thinly sliced, 1 tbsp of the oil reserved
- 1 1/4 cups cream
- 2 tbsp tomato paste
- 1 oz Parmesan cheese, grated, plus more, shaved, to serve
- 3 oz baby spinach leaves
- Cook tortellini according to package instructions. Drain, reserving 2 cups of cooking water. Stir crumbled stock cube into reserved cooking water to dissolve.
- For the sauce, heat a deep pan over moderate heat. Add sun-dried tomatoes and 1 tbsp oil and cook, stirring, 1 min, or until softened slightly. Stir in stock and cream. Bring to a low boil and whisk in tomato paste. Simmer uncovered, 4 mins, or until reduced slightly. Add Parmesan and spinach and simmer 1 min, or until spinach wilts. Season.
- Add tortellini to pan and stir gently to coat with the sauce. Divide between serving bowls and serve topped with shaved Parmesean.
fresh cheese tortellini, vegetable stock cube, tomatoes, cream, tomato, parmesan cheese, baby spinach
Taken from recipes-plus.com/api/v2.0/recipes/24322 (may not work)