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.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
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
Cooking Instructions and Tips
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.
