Tortellini is a kind of filled pasta that cooks in about 5 minutes making it a useful standby for work days, however many varieties have a very high syn value but after doing some research I found a couple that don't rate too highly. I only buy tortellini when it's on offer to save the pennies. On its own it's bland and uninteresting, after much thinking over what to do with tortellini I came up with this quick and easy recipe.
I like to eat this with steamed sugar snap peas and spiralized courgette.
Prawn & Tomato Tortillini For Two
200g Tortellini (Low syn varieties include M&S or Sainsbury's fresh ricotta & spinach 3 syns per 100g)
1 Onion (Chopped)
1 Pack Cooked Prawns (I use the cheapest)
Small Punnet Cherry Tomatoes
Tub of 0% Fat Creme Fraiche
1 Tbsp Balsamic Vinegar
1 Vegetable Stock Cube
1 Clove Garlic (Crushed)
Shake of Paprika
Parsley or Basil
Cook the tortellini in boiling water per packet instructions. Drain and set aside.
Heat a large frying pan and spray with Fry Light then add the onion. Cook the onion for 3-4 minutes until soft and golden.
Stir in the garlic and paprika, crumble in the stock cube with a little hot water from a recently boiled kettle and cook for 1 minute.
Add the balsamic vinegar if you have some if not another splash of hot water from the kettle will do. Stir, then add the creme fraiche and stir again until everything is mixed nicely. Bring the sauce to a simmer.
Add the prawns, half the cherry tomatoes then add them and season with black pepper.
Finally add the cooked tortellini and heat thoroughly.
Garnish with parsley or basil and serve.