Sundried Tomato & Mozzarella Tortellini

How to spice up any vegie filled tortellini or ravioli you buy from the supermarkets. This sauce take you less than 15 minutes.

Ingredients

• Sundried Tomato & Mozarella Tortellini (Or any other filled vegetarian pasta)
• 1 cup button mushrooms – sliced
• 4 tablespoons olive butter (or normal butter)
• Pinch of salt
• Cherry tomatoes
• 3 teaspoons olive oil
• 1 table spoon of balsamic vinegar
• 1 teaspoon oregano
• 1 teaspoon rosemary
• Fresh basil leaves (optional)

Method

Roast the cherry tomatoes first so they cook while you make the sauce
1. Combine the cherry tomatoes, oregano and olive oil together in a bowl and place in the oven at 180 degrees C (356 F). These will roast while you make the rest of the sauce

Pasta – cook as per the instructions on the packet

Sauce

1. On a medium to high flame, melt the butter fully and let it start to bubble and go a bit brown. When this happens, reduce the flame to low and add the mushrooms
2. Add a pinch of salt and rosemary and let the mushroom cook till they are soft
3. If the mushrooms soak up all the butter, add some more and then a few tablespoons of balsamic vinegar, this gives it a nice tang and cuts down the richness of the butter
4. Add the roasted cherry tomatoes, cook for 1-2 minutes and turn off
5. Combine the cooked pasta and top with a few fresh basil leaves