Burst Cherry Tomato Tortellini
with Bocconcini & Broccoli
Cooking time
20 minutes
Servings
2/4
Calories
840 /serving
Burst onto the scene with an easy, breezy and wonderfully cheesy pasta supper. You’ll go full formaggio when you toss wedges of pleasantly squishy bocconcini into al dente tortellini, packed with three kinds of cheese. The sauce combats the cold weather with bright broccoli florets and cherry tomatoes that you’ll cook to the popping point in the pan. The deal sealers are veg demi-glace and a pat of butter for lip-smacking success.
We will send you:
- 15ml Minced garlic
- 140g Cherry tomatoes
- 200g Broccoli florets
- 350g Fresh three-cheese tortellini (contains lipase)
- 30ml Vegetable demi-glace
- 50g Mini bocconcini
- 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:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Large pan
2 or 4 tbsp Butter
Total Fat
36 g
Saturated Fat
15 g
Sodium
1100 mg
Total Carb
106 g
Sugars
13 g
Protein
27 g
Fibre
8 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Halve the broccoli (quarter if large). Quarter the bocconcini. In a small bowl, combine the bocconcini, a drizzle of oil and S&P.
Boil the pasta & broccoli
Add the pasta to the pot of boiling water; stir gently to separate. Boil, stirring occasionally, 4 to 6 min., until al dente. In the final 2 min., add the broccoli. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Start the sauce
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the tomatoes and sauté, 1 to 3 min., until beginning to burst; season with ½ the spices and S&P. Add the garlic and sauté, 1 to 2 min., until fragrant.
Finish the sauce & combine the pasta
To the pan of tomatoes, add the pasta and broccoli, the demi-glace, remaining spices and S&P. Cook, stirring frequently, 2 to 3 min., until the pasta is heated through and combined. Add 2 tbsp butter (double for 4 portions); stir well. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Top with the bocconcini. Bon appétit!
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