Pesto & Goats Cheese Tortelloni With Marscapone, Mushroom and Tomatoes

Pesto & Goats Cheese Tortelloni With Marscapone, Mushroom and Tomatoes
Sharon Luff
In Go Eat, Recipes

This is a really easy and quick dish to make without compromising on taste.  I love making my own pasta but I also know that it takes time and alot of effort.  Today, there are so many great fresh pasta options and with fresh pasta being so affordable at most supermarkets, it makes life easy.  This recipe should only take you about 15 minutes to make so it’s already worth giving it a go.

Feeds 4-6 people

250g mascarpone
600g fresh Sainsbury’s pesto and goat’s cheese tortelloni  (or pasta of your choice)
1 tbs seeded mustard
4 tomatoes cut into quarters
A handful of mushrooms
1 leek (finely chopped)
1/2 glass of dry white wine
1 tbs of minced garlic
Freshly torn basil
A handful of parsley
1 mozzarella ball
Olive oil
Salt and Pepper to taste

Drizzle olive oil into a hot frying pan and fry garlic and leeks together until tender, this should take about 2 minutes.  Add white wine and simmer until the white wine is reduced by half.  This will cook off the alcohol (at this point, I’ve most probably lost you!), however, the wine will give the sauce a lovely dimension to the overall flavour which you usually taste in risotto.  In the meantime, cook the pasta in salted boiling water and leave in water.

Once cooked, add the mushrooms and tomatoes – cook for another 30 seconds and then add the cooked tortelloni by using a slotted spoon.  It is important that you use this type of spoon as the water that carries across from the pasta will also add to the sauce and ensure that your sauce results in a creamy consistency.  Add the seeded mustard and stir through.   Season with salt and pepper according to taste and finish off with torn pieces of basil, mozzarella ball and chopped parsley.  Drizzle your 15 minute pasta with olive oil and if you want the extra kick, add a sprinkle of chilli flakes or chopped chilli.


Sharon Luff

About Sharon Luff

When Aussie founder, Sharon Luff, moved to the UK she searched high and low for her daily fix of banana bread, and when she couldn’t find it, she made it herself. After hours of tasting, refining and using friends as guinea pigs, she developed a tasty recipe to delight English taste buds whilst still paying tribute to the revolution that began in America and is now making its way around the globe.

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