Cheese Tortellini With Creamy Sundried Tomato Sauce - cooking recipe

Ingredients

16 oz package fresh cheese tortellini
1 None large vegetable stock cube
3 oz sun-dried tomatoes in oil, drained, thinly sliced, 1 tbsp of the oil reserved
1 1/4 cups cream
2 tbsp tomato paste
1 oz Parmesan cheese, grated, plus more, shaved, to serve
3 oz baby spinach leaves

Preparation

Cook tortellini according to package instructions. Drain, reserving 2 cups of cooking water. Stir crumbled stock cube into reserved cooking water to dissolve.
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.
Add tortellini to pan and stir gently to coat with the sauce. Divide between serving bowls and serve topped with shaved Parmesean.