Speedy Tortelloni with Creamy Tomato & Basil Sauce | Abel & Cole
Speedy Tortelloni with Creamy Tomato & Basil Sauce
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Prep: 15 mins
Cook: 25 mins
Tender pasta parcels of spinach and tofu are tossed in a rich, creamy homemade roasted tomato and courgette sauce and drizzled with a basil and lemon dressing – and they’re ready in no time at all.
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725 kcal
(per portion)
Ingredients you'll need
  • 250g cherry tomatoes
  • 2 courgettes
  • 1 garlic clove
  • A handful of basil, leaves only
  • 1 lemon
  • 100ml double cream
  • 100g baby leaf spinach
  • 250g spinach, tofu and seitan tortelloni
From your kitchen
  • Sea salt
  • Frehly ground pepper
  • 3 tbsp olive oil
  • Boiling water
  • 1-2 tbsp cold water
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 5. Slice the tomatoes into wedges and scatter in a roasting tin. Sprinkle with salt and pepper and drizzle with 1 tbsp oil. Slide into the oven and roast for 20 mins.

  • 2.

    While the tomatoes roast, trim the courgettes and dice them. Peel and crush or finely grate the garlic. Pour 1 tbsp oil into a large pan and bring to a medium heat. Slide in the courgette and garlic. Add a little salt and pepper. Fry for 10 mins, stirring occasionally, till soft.

  • 3.

    While the courgettes and tomatoes are cooking, pick the basil leaves and finely chop. Slide into a bowl and grate in the zest from the lemon. Squeeze in the juice from half of the lemon. Pour in 1 tbsp oil and add a pinch of salt and pepper. Stir well to combine. Set aside.

  • 4.

    The tomatoes should be cooked by now. Remove the tray from the oven and use a spoon to transfer the roast tomatoes to the courgette pan. Pour in 100ml cream. Use a stick blender, or carefully pour the mixture into a food processor and blend to your preferred consistency. Stir in 1-2 tbsp water if the sauce looks a little thick. If using a processor, pour the mixture back into the pan.

  • 5.

    Add the spinach leaves to the sauce. Gently warm through for 2 mins till the leaves are wilted.

  • 6.

    Fill a large pan with boiling water. Add a pinch of salt and return to the boil. Tip the tortelloni into the boiling water and simmer for 3 mins. When cooked, drain the pasta well and toss it into the pan with the courgette, tomato and spinach sauce.

  • 7.

    Fold the pasta through the sauce to coat. Spoon the tortelloni and sauce into warm bowls, drizzle with the basil and lemon oil and serve.

  • Tip

    Cream of the crop
    Whip up your leftover double cream with a little icing sugar, then fold through roasted summer fruits to make a seasonal fool in a flash.

  • Tip

    No food processor, no problem
    If you haven’t got a food processor or blender, use a masher to crush the courgettes and roast tomatoes together, or leave the mixture as a hearty, chunky sauce.

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