Spinach and Ricotta Tortellini

Ingredients

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• Spinach and Ricotta Tortellini Spinach and Ricotta Tortellini 400g 2 cups
• Carrot Carrot 1 1
• Garlic Garlic 2 cloves 2 cloves
• Large Vine Tomatoes Large Vine Tomatoes 4 4
• Vegetable Stock Vegetable Stock 1 cube 1 cube
• Tomato Puree Tomato Puree 2 tbsp 2 tbsp
• Red Onion Red Onion 1 1
• Dried Oregano Dried Oregano 2 tsp 2 tsp
• Parmesan Cheese Parmesan Cheese 15g 1/4 cup
• Fresh Basil Fresh Basil 5g pinch
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Caster Sugar Caster Sugar 1 tsp 1 tsp
• Table Salt Table Salt Seasoning Seasoning
• Ground Black Pepper Ground Black Pepper Seasoning Seasoning

Instructions

1. 1.Drizzle some olive oil into a large cooking pot, once warm, add the carrot and 3/4s of the chopped onion. Cook for 10 mins. Then add the chopped garlic, tomato purée and half the vegetable stock cube. Stir and cook for 3 mins.
2. 2.Now chop the large tomatoes into smaller segments and place in the pot, add some sugar and the remaining vegetable stock. Reduce the heat to simmer, cover and cook for approx. 12 mins. Check and stir occasionally.
3. 3.Fill a pot of water and place on the boil, once boiled add the tortellini and cook for approx. 4 mins until the pasta begins to float.
4. 4.Take the tomato sauce off the hob and use a stick blender to smooth out the texture, but do leave some texture.
5. 5.Now drain off the pasta, and begin to plate. Add the tomato sauce, season, add basil leaf garnish and serve with oregano and parmesan.

Nutritional Information

• Calories:
  410
• Fat:
  16g
• Sodium:
  1687mg
• Carbs:
  52g
• Sugar:
  7g
• Protein:
  17g