Roasted Garlic Cream Tortelloni Recipe
Cheese-filled tortelloni in light roasted garlic & onion cream sauce with zucchini, mushrooms and spinach, topped with parmesan and parsley.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Roast the Garlic
Preheat your oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil with a drizzle of olive oil and roast for 30-35 minutes until soft.
Prepare the Sauce
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté until translucent. Add sliced mushrooms and zucchini, and cook until softened.
Blend the Sauce
Once the garlic is roasted, squeeze the cloves out of their skins into a blender. Add the sautéed vegetables, heavy cream, salt, and black pepper. Blend until smooth.
Cook the Tortelloni
In a large pot, bring salted water to a boil. Cook the cheese-filled tortelloni according to package instructions. Drain and set aside.
Combine and Serve
In the skillet, add the blended sauce and fresh spinach to the pan. Stir until the spinach wilts. Add the cooked tortelloni and toss gently to coat. Serve hot, garnished with grated Parmesan and chopped parsley.