Nick’s Pick | 10-Minute Cheese Tortellini
with Broccoli & Creamy Cashew Sauce
Cooking time
10 minutes
Servings
2/4
Calories
690 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Make quick work of suppertime with our trusty cheese tortellini. You’ll give these fresh pasta packets an innovative twist by working a dollop of rich, nutty cashew butter into the sauce—lo and behold, instant creaminess! The palate is rounded out with a mixture of grated Grana Padano, lemon juice and sautéed garlic. True to the Easy Prep promise, boiling broccoli florets in the same pot as the pasta saves time and dishes.
We will send you:
- 15ml Minced garlic
- 300g Broccoli florets
- 1 Lemon
- 15g Cashew butter
- 350g Fresh three-cheese tortellini (contains lipase)
- 25g Grana Padano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews, Eggs, Milk, Wheat
You will need:
Medium pot
Zester
Strainer
Oil
Salt
Large pan
Total Fat
19 g
Saturated Fat
6 g
Sodium
1050 mg
Total Carb
105 g
Sugars
11 g
Protein
28 g
Fibre
8 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Zest and juice the lemon.
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 (halve if large). Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce & combine the pasta
In a small bowl, combine the cashew butter, cheese, lemon juice (start with ½) and a splash of the reserved cooking water. In a large pan, heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the pasta and broccoli, the sauce and spices; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
DIvide the pasta between your plates. Garnish with the lemon zest. Bon appétit!
