Spinach & Ricotta Tortellini
with Pumpkin & Bacon
- Milk
- Eggs
- Wheat
- Gluten
- May contain traces of allergens
- Eggs
- Fish
- Gluten
- Milk
- Tree nuts
- Sesame
- Soy
- Molluscs
Ingredients
1 packet
Garlic Paste
(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy)
100 g
Diced Bacon
1 packet
Roasted Pumpkin
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Spinach & Ricotta Tortellini
(Contains: Milk, Eggs, Wheat, Gluten; May be present: Fish, Molluscs)
1 sachet
Tuscan Herb Seasoning
Nutrition Values
Cooking Steps
• Boil the kettle. In a large frying pan, heat a drizzle of olive oil over high heat • Cook diced bacon, breaking up with a spoon, until golden, 4-5 mins • Meanwhile, prick a few holes in pumpkin packet. Microwave until hot and steaming, 3 mins • Add garlic paste, Tuscan herb seasoning and tomato paste, and cook until fragrant, 1 min • Add cream (see ingredients) and a dash of water and cook until slightly thickened, 1 -2 mins. Season
• Pour boiling water into a saucepan over high heat with a pinch of salt • Bring to the boil, add tortellini and cook until ‘al dente’, 3 mins • Using a slotted spoon, transfer tortellini to frying pan and add a dash of pasta water • Add pumpkin and spinach. Season and toss to combine
• Plate up tortellini. Sprinkle over Parmesan
