Rich and Creamy Veggie 'Nduja Tortelloni
with Courgette, Rocket and Italian Style Cheese
Featuring a hot, umami blend of Calabrian chillies and peppers, this 'Nduja is completely meat-free but with all the same flavour. It pairs perfectly with the creamy filling of our spinach and ricotta tortelloni.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Garlic Clove
300 grams
Spinach and Ricotta Tortelloni
(Contains: Milk, Wheat, Cereals containing gluten, Egg May contain traces of: Mustard, Soya)
½ sachet(s)
Vegan ‘Nduja
30 grams
Tomato Puree
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Wild Rocket
Not included in your delivery
1 tbsp
Honey
150 milliliter(s)
Water for the Sauce
Utensils
Instructions
a) Bring a large saucepan of water to the boil with ½ tsp salt for the tortelloni.
b) Trim the courgette and slice into 1cm thick rounds.
c) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on high heat.
b) When hot, add the courgette and cook until charred, 3-4 mins each side.
c) Once cooked, season with salt and pepper and pop into a small bowl. Cover to keep warm.
a) When boiling, add the tortelloni to the water and bring back to the boil. Cook until tender, 4-5 mins.
b) Once cooked, drain in a colander and pop back in the pan.
c) Drizzle with oil and stir through to stop it sticking together.
a) Meanwhile, return the (now empty) frying pan to medium-high heat with a drizzle of oil.
b) Once hot, add the vegan 'nduja (see ingredients for amount, add less if you'd prefer things milder), tomato puree and garlic. Fry, 1 min.
c) Add the creme fraiche, veg stock paste, honey and water for the sauce (see pantry for both amounts). Season with salt and pepper.
d) Bring to a boil, then lower the heat and simmer until thickened, 2-3 mins.
a) Once cooked, stir the pasta, courgette and cheese through the sauce until combined and the cheese has melted, 1-2 mins.
b) Taste and season with salt and pepper if you feel it needs it. Add a splash of water if it looks a little thick.
a) Share the pasta between serving bowls.
b) Top with a handful of rocket. Drizzle a little olive oil over the leaves to finish.
