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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.


  • 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)


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


  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

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