Thursday, 27 August 2015
CREAMY TOMATO AND SPINACH TORTELLINI
625 gram ham and cheese tortellini
2 tablespoons butter
2 teaspoons minced garlic
1 teaspoon onion powder
3 tablespoons cornflour
1 1/4 cups milk
1 cup thickened cream
400 gram tin diced tomatoes, garlic and herbs
1 1/2 cups spinach, packed
8 tablespoons extra sharp parmesan cheese
salt and pepper to taste
cook tortellini according to packet. drain and put aside.
while tortellini is cooking....on medium heat, melt butter in a large deep fry pan or pot.
stir in garlic and onion powder till fragrant.
stir in the cornflour then the milk and cream. stir till thick and starting to boil.
add in the tomatoes and spinach. once the spinach has wilted down, stir in the cheese till melted then add the salt and pepper to taste.
if the sauce is too thick for your liking add a bit more cream or milk.
stir the tortellini through the sauce and serve sprinkled with more parmesan cheese.