Rich and Creamy Veggie 'Nduja Tortelloni

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

a) Bring a large saucepan of water to the boil with ½ tspsalt for the tortelloni. b) Trim the courgette and slice into 1cm thick rounds. c) Peel and grate the garlic (or use a garlic press).

Step 2

a) Heat a drizzle of oil in a large frying pan on high heat. b) When hot, add the courgette and cook until charred,3-4 mins each side. c) Once cooked, season with salt and pepper and pop into a small bowl. Cover to keep warm.

Step 3

a) When boiling, add the tortelloni to the water and bring back to the boil. Cook until tender, 4-5 mins. b) Once cooked, drain in a colander and pop back in the pan. c) Drizzle with oil and stir through to stop it sticking together.

Step 4

a) Meanwhile, return the (now empty) frying pan to medium-high heat with a drizzle of oil. b) Once hot, add the vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder), tomato puree and garlic. Fry, 1 min. c) Add the creme fraiche, veg stock paste, honey and water for the sauce (see pantry for both amounts). Season with salt and pepper. d) Bring to a boil, then lower the heat and simmer until thickened, 2-3 mins.

Step 5

a) Once cooked, stir the pasta, courgette and cheese through the sauce until combined and the cheese has melted, 1-2 mins. b) Taste and season with salt and pepper if you feel it needs it. Add a splash of water if it looks a little thick.

Step 6

a) Share the pasta between serving bowls. b) Top with a handful of rocket. Drizzle a little olive oil over the leaves to finish.