Garlic Butter Cheese Tortellini
with Spinach Salad
Inspired by our favourite side "garlic bread," garlic buttered tortellini is a pasta dinner you didn't know you needed! The secret is roasting the head of garlic for a savoury sticky caramelized flavour.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Cheese Tortellini
(Contains Egg, Milk, Wheat)
1 unit(s)
Garlic, bulb
7 g
Chives
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
¼ cup
Mozzarella Cheese, shredded
56 g
Baby Spinach
1 tbsp
White Wine Vinegar
(Contains Sulphites)
113 g
Baby Tomatoes
30 g
Capers
(May contain Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
113 g
Yellow Onion, chopped
1 unit(s)
Sour Cream
Not included in your delivery
2 tbsp
Unsalted Butter*
2 tsp
Salt*
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Cut the head of garlic in half width-wise. Drizzle each cut half with 1/2 tbsp oil, then season with salt. Loosely wrap each half in foil keeping the cut side up. Transfer the garlic to a baking sheet. Roast in the middle of the oven until golden and tender, 15-18 min. When garlic is done, let cool slightly 1-2 min. Using a spoon scope out the roasted garlic from the bulb.
While the garlic roasts, add 10 cups water and 2 tsp salt to a large pot. Cover and bring to a boil over high heat. Thinly slice the chives. Halve the tomatoes.
Whisk together the capers, vinegar and 2 tbsp oil (dbl for 4ppl) in a large bowl. Season with salt and pepper. Add the tomatoes and toss to coat. Set aside.
Add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/2 cup pasta water (dbl for 4 ppl). Drain, then return to the same pot. Set aside off heat.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4ppl) then the onions. Cook, stirring often until softened, 2-3 min. Add reserved pasta water and sour cream to the pan. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper. Add tortellini, roasted garlic, mozzarella and half the Parmesan. Remove from heat and stir together until coated.
Add the spinach to the large bowl with the marinated tomatoes. Toss to combine. Divide pasta between plates. Sprinkle the chives and remaining Parmesan over top. Serve with the salad on the side.
