Mains

One-pot tortellini

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 20 mins

Ingredients

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spray oil

1 teaspoon minced garlic or 2 cloves garlic, finely chopped

4 cups chopped vegetables such as onion, carrot, and celery

400g can chopped tomatoes with mixed herbs

5-6 cups hot liquid salt-reduced vegetable or garlic stock made with 2 teaspoons salt-reduced stock powder

300g pack fresh spinach and ricotta tortellini pasta or chicken tortellini pasta

400g can kidney beans or butter beans, drained, rinsed

400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed

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Instructions

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1 Heat a large non-stick pan with oil spray. Cook garlic with chopped vegetables until softened.

2 Add tomatoes and stock. Bring to the boil. Simmer for 10 minutes.

3 Add tortellini, beans and chickpeas. Cook for 5 minutes.

Serving suggestion

Garnish with basil and serve immediately with fresh parmesan cheese shavings.

Variations

Make it gluten free: Use gluten-free pasta and check stock and flavoured canned tomatoes are gluten free.

Nutrition Info (per serve)

Calories 402 cal

Kilojoules 1680 kJ

Protein 17 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 60 g

Sugar 15 g

Dietary fibre 13 g

Sodium 880 mg

Calcium 150 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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