- 200g rainbow chard
- 250g cherry vine tomatoes
- 2 garlic cloves
- 1 lemon
- 250g spinach, tofu & seitan tortelloni
- A handful of basil
- 100g mozzarella
- Sea salt
- 1 tbsp olive oil
- Fryin pan or wok
- Medium pan with lid
- 1.
Fill and boil your kettle. Give the rainbow chard a good rinse, then finely slice the leaves and stalks, discarding any dry ends. Halve the cherry tomatoes. Peel and finely grate or crush the garlic. Zest the lemon.
- 2.
Pour the hot water from the kettle into a medium pan and place on a medium heat to come back up to the boil. Add a pinch of salt and pop on a lid.
- 3.
Warm a large frying pan or wok on a medium high heat for a couple of mins. When warm, pour in 1 tbsp olive oil and add the halved cherry tomatoes, garlic and a good pinch of salt and pepper. Cook for 4 mins till the tomatoes are slightly softened and starting to collapse.
- 4.
Add the rainbow chard and lemon zest to the pan and cook for 3 mins till the chard has softened.
- 5.
When you've added the chard to the pan of veg, the pan of water should be bubbling. Tip in the tortelloni, cook for 3 mins then drain.
- 6.
Add the tortelloni to the pan with the tomatoes and chard and gently stir together. Squeeze in a little lemon juice. Taste and add some salt or pepper if you think it needs it. Scoop the pasta and veg into warmed bowls. Tear over the mozzarella and basil leaves to serve.