Cheese tortellini coated in a smooth carrot-tomato sauce, mild and slightly sweet. An ideal recipe for kids, where the vegetables are completely hidden.
Ingredients
- 500 g cheese tortellini
- 300 g carrot
- 300 g tomato
- 1 piece red onion
- 1 piece red bell pepper
- 2 tbsp olive oil
- 500 ml vegetable broth
- 1 tsp Italian seasoning
- 1 tbsp balsamic vinegar
- 1 bunch fresh parsley
- 50 g grated Parmesan
- to taste salt
Method
- Peel and dice the carrots. Cut the tomatoes into wedges. Peel the red onion and finely dice it. Seed and dice the red bell pepper.
- In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté for 5 minutes until tender.
- Add the diced carrots, tomato wedges, and Italian seasoning. Stir and cook for 2 minutes.
- Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 15 minutes, until the carrots are very tender.
- Meanwhile, cook the tortellini in a large pot of boiling salted water according to the package directions (usually 3-4 minutes for fresh). Drain.
- Blend the sauce with an immersion blender (or in a stand blender) until smooth and velvety. Add the balsamic vinegar, salt lightly, and stir.
- Return the sauce to the pot, add the drained tortellini, and toss gently to coat.
- Serve in shallow bowls, garnished with chopped fresh parsley and grated Parmesan.
Nutrition
Per serving
- Energy
- 538.9 kcal
- Protein
- 21.61 g
- Carbohydrate
- 57.59 g
- Fat
- 24.71 g
- Fibre
- 6.61 g
- Calcium
- 159.76 mg
- Iron
- 0.76 mg
- Magnesium
- 30.7 mg