Easy Tortellini

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Pasta is a staple for our family. You know how much I love bolognese but sometimes you need to mix those meals up! On a recent trip to the supermarket I was re-introduced to different types of pasta and sauces. Say hello to tasty tortellini!

Ingredients: One packet of Latina fresh Veal Tortellini (you can buy one of two packets depending on how many you’re cooking for) for this recipe I used one packet, as not everyone would eat this meal!

Two generous dollops of Philadelphia Cream for Cooking,

One packet of pre-sliced mushrooms,

Two good handfuls of spinach leaves from those spinach salad bags,

Grated parmesan for taste,

Salt and pepper.

Method: Boil a saucepan of water for the tortellini. While you’re waiting for the water to boil, lightly fry the sliced mushrooms with butter in a pan. Once the mushies look buttery and delicious, remove the frypan from the heat. Put the veal tortellini into the boiling water, it only takes five minutes to cook. Once the pasta is ready, drain and put it into the frypan with the mushrooms and put back onto a low heat. Dollop some Philadelphia Cream for Cooking over the tortellini and mushies in the pan. Once you’ve mixed it through and it’s warm, add some handfuls of spinach leaves. Salt and pepper to taste and serve with grated parmesan cheese.

Success rate: Three out of four family members LOVE this. I love it, as it’s so quick and easy to make! Peter who isn’t a fan of pasta, IS a fan of this meal. Giselle is yet to be convinced… I’m still looking for that elusive meal that everyone will eat. You know I’m always looking for suggestions!