Cheese Tortellini With Creamy Sundried Tomato Sauce

1. 1

   Cook tortellini according to package instructions. Drain, reserving 2 cups of cooking water. Stir crumbled stock cube into reserved cooking water to dissolve.

2. 2

   For the sauce, heat a deep pan over moderate heat. Add sun-dried tomatoes and 1 tbsp oil and cook, stirring, 1 min, or until softened slightly. Stir in stock and cream. Bring to a low boil and whisk in tomato paste. Simmer uncovered, 4 mins, or until reduced slightly. Add Parmesan and spinach and simmer 1 min, or until spinach wilts. Season.

3. 3

   Add tortellini to pan and stir gently to coat with the sauce. Divide between serving bowls and serve topped with shaved Parmesean.

* Per serving · 4 servings · Values may vary.