Creamy 'Nduja & Red Pepper Sauce With Portobello Mushroom Tortelloni

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Peel and slice (don't chop!) your garlic

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the pepper strips to the pan and cook for 5-6 min or until starting to soften

Meanwhile, add your portobello mushroom tortelloni to a pot of boiled water and bring to the boil over a high heat

Cook for 3-4 min or until cooked with a slight bite

Once done, drain the tortelloni, reserving a cup of the starchy pasta water

Once the pepper has softened, add the sliced garlic and 'Nduja (can't handle the heat? Go easy!) to the pan and cook for a further 3-4 min, breaking it up with a wooden spoon as you go, or until fragrant

Wash your salad, then pat it dry with kitchen paper

Tip: Keep the heat medium to avoid the 'Nduja from smoking!

Once fragrant, remove the pan from the heat and add your soft cheese with 50ml [65ml] [75ml] reserved starchy pasta water and mix it all together

Add the drained tortelloni to the pan and give everything a gentle mix up until the pasta is coated in the sauce – this is your creamy 'Nduja & red pepper sauce with portobello mushroom tortelloni

Tip: Keep the heat medium to avoid the 'Nduja from smoking!