Easy Peasy Salmon, Spinach and Ricotta Tortelloni
with Creamy Pesto Sauce, Peas and Mushrooms
Calories
:
995 kcalProtein
:
41.3g proteinTotal
:
10 minutesDifficulty
:
EasyPescatarian
Allergens:
- Milk
- Wheat
- Cereals containing gluten
- Egg
- Nuts
- Cashew nuts
- Fish
- Mustard
- Soya
- May contain traces of allergens
- Peanut
Super speedy, this Easy Peasy Salmon, Spinach and Ricotta Tortelloni takes only 15 minutes to make. The creamy filling of the tortelloni pairs perfectly with the salmon fillets and pesto sauce for an elevated version of the classic pesto pasta.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
300 grams
Spinach and Ricotta Tortelloni
(Contains: Milk, Wheat, Cereals containing gluten, Egg May be present: Mustard, Soya)
120 grams
Sliced Mushrooms
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
30 grams
Basil Pesto with Cashew Nuts
(Contains: Nuts, Cashew nuts, Milk May be present: Peanut)
120 grams
Peas
200 grams
Salmon Fillets
(Contains: Fish)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutrition Values
Energy (kJ)4163 kJ
Energy (kcal)995 kcal
Fat60.3 g
of which saturates22 g
Carbohydrate73.4 g
of which sugars12.5 g
Dietary Fibre7.7 g
Protein41.3 g
Salt3 g
Potassium226.8 mg
Calcium1.8 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Tray
•Medium Saucepan
•Kettle
•Colander
•Baking Paper
•Pan
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
- Lay the salmon fillets, skin-side down, onto a lined baking tray. Season.
- When the oven is hot, roast on the top shelf, 10-15 mins. IMPORTANT: Wash your hands and utensils after handling raw fish. Cook so they're opaque in the middle.
- Pour the boiled water into a saucepan with ½ tsp salt.
- Boil the tortelloni, 4-5 mins.
- Once cooked, drain. Drizzle with oil and gently stir to prevent it from sticking.
2
- Meanwhile, heat a drizzle of oil in a frying pan on high heat.
- Fry the mushrooms, 5-6 mins. Season with salt and pepper.
- Stir through the creme fraiche, veg stock paste, pesto, peas and water (see pantry). Simmer, 1-2 mins.
3
- Add the tortelloni to the pesto sauce. Stir gently to combine.
- Taste and season with salt and pepper if needed.
- Add a splash of water if it's too thick.
4
- Serve the pasta in bowls.
- Top with the salmon fillets.
