Spinach and Ricotta Tortellini

A speedy one-pan vegetarian pasta where store-bought tortellini simmers directly in a garlicky tomato sauce, ready in about 12 minutes.

Ingredients

• 2 tbsp olive oil
• 1 tbsp freshly minced garlic
• 700 g (1.5 lb) passata
• 250 ml (1 cup) water
• 1 tsp sea salt flakes
• 1/2 tsp freshly cracked black pepper
• 1 tsp sugar
• 500 g (1.1 lb) fresh ricotta and spinach tortellini (refrigerated)
• 1/4 bunch basil leaves, picked
• 50 g (1/2 cup) freshly grated parmesan

Method

1. Heat olive oil in a large deep frying pan over medium-high heat. Cook the garlic for about 30 seconds until fragrant.
2. Add the passata and water, then stir in the salt, pepper, and sugar. Bring to a boil.
3. Add the tortellini directly to the sauce, cover with a lid, and reduce heat to the lowest setting. Cook for 2 minutes.
4. Turn off the heat and stir through the fresh basil.
5. Serve topped with grated parmesan.

Tips

• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
• To reheat, thaw overnight in the fridge and warm in the microwave.
• Serve as a complete meal on its own, or with a side salad or garlic bread.