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

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: Add an extra splash of starchy pasta water if your sauce is looking a little dry