Ingredients (serves 4):
- 1 tablespoon of olive oil
- 2 carrots – finely chopped and sliced
- 1 large onion – chopped
- 800ml of vegetable stock
- 1 x 400g tin of chopped tomatoes
- 200g of frozen peas
- One pack of tortellini – your choice of filling
- Grated parmesan
Heat the oil up in a pan and fry the carrots and onions for around five minutes until the carrots just start to lose their bite. Add the stock and tinned tomatoes, bring to the boil and then reduce to a simmer for five minutes. Add the frozen peas and continue to simmer for a further five minutes, stirring occasionally.
Pour the tortellini in to the sauce and simmer for 2-4 minutes until the pasta is cooked. Serve up straight away with some grated parmesan over the top to finish the dish off. Enjoy!
You can reduce the sauce further by simmering it for a little longer before putting the peas in to give a sauce consistency rather than a soup one. Adding a little chilli is always an option too!
0 Comments.