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Little tortellini pots

Mama mia! These individual-serving pots are filled with tortellini and delicious flavours. - by Chantal Walsh
  • 14 Oct 2015
Little tortellini pots
Cook: 20 Minutes - medium - Makes 4 - pregnancy-safe
Proudly supported by
Mama mia! These individual-serving pots are filled with tortellini and delicious flavours.

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

  1. Cook a 375g packet of mixed veal tortellini until just tender. Remove with a slotted spoon and place into a bowl.
  2. 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.
  3. 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.

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