Creamy Gochujang Spinach & Ricotta Tortelloni
with Mushrooms, Cheese and Baby Gem Salad
- Soya
- Milk
- Wheat
- Cereals containing gluten
- Egg
- Celery
- May contain traces of allergens
- Mustard
- Soya
The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour. The spiced gochujang sauce pairs perfectly with the creamy filling of the ricotta pasta.
Ingredients
180 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
1 unit(s)
Baby Cucumber
1 unit(s)
Baby Gem Lettuce
(May be present: Celery)
30 grams
Gochujang Paste
(Contains: Soya)
10 grams
Vegetable Stock Paste
300 grams
Spinach and Ricotta Tortelloni
(Contains: Milk, Wheat, Cereals containing gluten, Egg May be present: Mustard, Soya)
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tbsp
Olive Oil
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
a) Boil a full kettle, then pour the boiled water into a saucepan with ½ tsp salt on high heat.
b) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
c) Once hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
a) While the mushrooms fry, peel and grate the garlic (or use a garlic press).
b) Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways. Trim the baby gem, halve lengthways, then thinly slice.
c) Add your cucumber and baby gem to a medium bowl, drizzle over the olive oil (see pantry for amount) and season with salt and pepper.
a) Add the gochujang paste and garlic to the mushrooms. Stir-fry, 30 secs.
b) Stir in the veg stock paste and water for the sauce (see pantry for amount).
c) Bring to the boil, then lower the heat and simmer until the liquid has reduced slightly, 2-3 mins.
a) Meanwhile, add the tortelloni to your pan of boiling water and bring back to the boil.
b) Cook until tender, 4-5 mins.
c) Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.
a) Once the sauce has reduced, stir the creme fraiche, butter (see pantry for amount) and half the hard Italian style cheese into the pan. Simmer, 1 min.
b) Add a splash of water if it's a little too thick, then remove from the heat.
c) Taste and season with salt and pepper if needed.
d) Add the cooked tortelloni to the sauce and stir gently to combine.
a) Share the tortelloni between your bowls and sprinkle over the remaining hard Italian style cheese.
b) Serve the baby gem salad alongside.
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The gochujang sauce is creamy and distinctive, pairing well with the tortelloni; some found the heat level mild, so add extra gochujang paste if you prefer a stronger kick.
- Ease of prep: Quick and straightforward to put together, with minimal hands-on time once the mushrooms are frying.
- Suggestions: Add more crème fraîche if the sauce feels too thin, and consider a splash of water to loosen it if it thickens too much. Some felt the side salad added little — swapping it for extra vegetables stirred into the pasta works well.
- Next-day meals: The tortelloni reheats well the following day and still tastes great warmed up.
- Portions: Portions are generous and filling, though some felt the dish worked better as a light lunch than a main evening meal.
