One-Pot Fresh Tortellini with Creamy Tomato Sauce
Brussels Sprouts & Leafy Greens
Cooking time
20 minutes
Servings
2/4
Calories
710 /serving
Say yes to no stress. You’ll keep it together, all together in one pot, as you prepare this streamlined pasta supper. Our fresh cheese tortellini welcomes any comers, so load up on veggies that are cooked right into the sauce. Brussels sprouts soften up just enough in a demi-glace and tomato mixture. Add a bunch of leafy greens for a wilt before serving time, and swirl in some heavy cream to call it a rosée day.
We will send you:
- 200g Brussels sprouts
- 90g Baby greens (baby spinach or kale)
- 350g Fresh three-cheese tortellini (contains lipase)
- 100ml Tomato sauce
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Wheat
You will need:
Large pot
Strainer
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
9 g
Sodium
1300 mg
Total Carb
109 g
Sugars
14 g
Protein
24 g
Fibre
11 g
Preparation
Boil the pasta
Bring a large 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. Transfer to a bowl and reserve the pot.
Mise en place
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large), then thinly slice crosswise.
Make the sauce
In the reserved pot, heat a drizzle of oil on medium-high. Add the Brussels sprouts and sauté, 2 to 3 min., until softened. Add the demi-glace, reserved cooking water, tomato sauce and spices. Cook, stirring occasionally, 1 to 2 min., until combined.
Combine the pasta
To the pot of sauce, add the pasta, spinach and cream. Cook, stirring occasionally, 2 to 3 min., until warmed through and the spinach has wilted; season with S&P.
Plate your dish
Divide the pasta between your plates. Bon appétit!
