Creamy Bacon Tortellini Primavera with Basil
Pre-Prepped | Three Steps | Ready in 15
- Milk
- Eggs
- Gluten
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Traces of Tree Nuts
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, whip a creamy bacon primavera with flavourful parcels of spinach and ricotta tortellini.
Ingredients
1 tin
tinned cherry tomatoes
1
courgette
1 packet
diced bacon
1 bunch
thyme
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
½ bottle
cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
spinach & ricotta tortellini
(Contains: Eggs, Milk, Gluten; May be present: Tree Nuts, Fish)
1 bunch
basil
Not included in your delivery
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Drain and halve tomatoes. Chop courgette. Heat olive oil in a frying pan over high heat. Cook the diced bacon, tomatoes, courgette and thyme leaves, tossing, until tender, 4-5 mins. Add garlic paste, cream (1/2 bottle for 2P / 1 bottle for 4P), chicken stock, spinach and Parmesan. Cook until slightly thickened, 1 min.
Meanwhile, boil a kettle of water. Pour boiling water into a saucepan over high heat. Bring to the boil, add tortellini and cook until al dente, 3 mins.
Add tortellini to the frying pan using a slotted spoon and toss to coat. Divide pasta between bowls. Top with chilli flakes (if using). Tear over basil.
