Creamy Tomato and Mascarpone Tortellini
Ingredients
- 600 g fresh cheese tortellini
- 400 g tinned chopped tomatoes
- 150 g mascarpone
- 2 garlic cloves
- 20 g fresh basil
- 1 tbsp olive oil
- 0.5 tsp chilli flakes
- 40 g parmesan, finely grated
Nutrition (per serving)
- Calories
- 674 kcal
- Protein
- 23.3 g
- Carbohydrate
- 62.8 g
- of which sugars
- 7.5 g
- Fat
- 35.8 g
- of which saturates
- 19.3 g
- Fibre
- 4.2 g
- Salt
- 1.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a saucepan over a medium heat. Add the crushed garlic and chilli flakes and fry for 1 minute.
- 2
Add the tinned tomatoes, season, and simmer for 12 minutes until the sauce has reduced and thickened.
- 3
Stir in the mascarpone until fully incorporated and the sauce is smooth and creamy. Keep warm over a low heat.
- 4
Cook the tortellini in a large pan of salted boiling water according to packet instructions, then drain gently.
- 5
Fold the tortellini through the sauce, taking care not to break them.
- 6
Serve in warm bowls scattered with fresh basil leaves and grated parmesan.
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