Ingredients
375 g packet of mixed veal tortellini
500 g packet mixed frozen vegetables
⅓ cup chunky basil, cashew and parmesan dip
200 ml tub light sour cream plus extra to serve
⅔ cup grated parmesan
Method
- Cook a 375g packet of mixed veal tortellini until just tender. Remove with a slotted spoon and place into a bowl.
- Add 500g packet mixed frozen vegetables to the pan and cook for 3 min. Drain well, add to the pasta with ½ cup of cooking liquid, ⅓ cup chunky basil, cashew and parmesan dip and a 200ml tub light sour cream. Stir to combine. Spoon between 4 x 2-cup baking dishes.
- Divide ⅔ cup grated parmesan between dishes. Place on a baking tray and bake at 180°C (160°C fan forced) for 10 min or until warmed through. Serve with remaining dip and extra sour cream if desired.
