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PREP 10 minutes
TOTAL 15 minutes
Serves
US | METRIC

INGREDIENTS

For the base
  • 300 g Pack of pre-made goats cheese & pesto tortellini - spinach and ricotta works too if you can't find it
  • 75 g Semi-soft goats cheese - sliced in to disks
  • 1 tbsp Fresh sage - finely chopped
  • 1 Medium white onion - finely chopped
  • 1 tbsp Tomato puree
  • 200 ml Water
  • 1 Heaped teaspoon Cracked black pepper
  • 50 g Chopped nuts
  • Big splash of balsamic vinegar
For the mushrooms
  • 300 g Mushrooms - sliced
  • 4 Cloves of black garlic
  • 10 ml Water
Goats Cheese & Pesto Tortellini

Goats Cheese & Pesto Tortellini

With balsamic & black garlic mushrooms

This is a super simple and quick veggie meal.

1) Pre-heat the oven to 180℃ , slice your mushrooms and get a pan of boiling water in a saucepan on the go

2) In a medium high pan add some oil/butter to the pan along with the onions and soften them down - should take about 6-7 mins

3) Whilst the onions are doing their thing in ANOTHER pan throw in some oil along with your mushrooms - cook down on a medium high heat for 2 mins

4) Black garlic is pretty tricky to slice as it's so sticky so what I do is put the cloves in a pestle and mortar along with the 10 ml water and muddle together

5) Add your black garlic 'paste' to the mushrooms and combine well for 2 mins

6) Add in the splash of balsamic vinegar and rejoice the smell that gives off! After 1 min turn the heat off and set aside

7) Now the mushrooms are done it's back to your onion pan - add in the chopped up sage and black pepper - combine for 2 mins

8) Now for your tomato puree. Mix that in really well to the onions for about 30 seconds and then throw in the 200 ml water - cook down for about 3-4 mins

9) You only need to par cook your tortellini in this recipe as it'll cook further in the oven so get them in a pan but only for 1 min!

10) Drain the pasta, add in to the pan and gently combine together for 30 secs

11) Now level out the pasta pan and dot in the mushrooms, sliced goats cheese and sprinkle on the nuts

12) Bake in the oven for about 7-10 mins, just so the pasta goes a bit brown and all the cheese has melted


I really do recommend using black garlic here as it adds a really sweet and tangy element, but you can use normal garlic instead and just cook it out with the onions.

Goats Cheese & Pesto Tortellini

Goats Cheese & Pesto Tortellini

With balsamic & black garlic mushrooms

This is a super simple and quick veggie meal.

PREP 10 minutes
TOTAL 15 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

For the base
  • 300 g Pack of pre-made goats cheese & pesto tortellini - spinach and ricotta works too if you can't find it
  • 75 g Semi-soft goats cheese - sliced in to disks
  • 1 tbsp Fresh sage - finely chopped
  • 1 Medium white onion - finely chopped
  • 1 tbsp Tomato puree
  • 200 ml Water
  • 1 Heaped teaspoon Cracked black pepper
  • 50 g Chopped nuts
  • Big splash of balsamic vinegar
For the mushrooms
  • 300 g Mushrooms - sliced
  • 4 Cloves of black garlic
  • 10 ml Water

1) Pre-heat the oven to 180℃ , slice your mushrooms and get a pan of boiling water in a saucepan on the go

2) In a medium high pan add some oil/butter to the pan along with the onions and soften them down - should take about 6-7 mins

3) Whilst the onions are doing their thing in ANOTHER pan throw in some oil along with your mushrooms - cook down on a medium high heat for 2 mins

4) Black garlic is pretty tricky to slice as it's so sticky so what I do is put the cloves in a pestle and mortar along with the 10 ml water and muddle together

5) Add your black garlic 'paste' to the mushrooms and combine well for 2 mins

6) Add in the splash of balsamic vinegar and rejoice the smell that gives off! After 1 min turn the heat off and set aside

7) Now the mushrooms are done it's back to your onion pan - add in the chopped up sage and black pepper - combine for 2 mins

8) Now for your tomato puree. Mix that in really well to the onions for about 30 seconds and then throw in the 200 ml water - cook down for about 3-4 mins

9) You only need to par cook your tortellini in this recipe as it'll cook further in the oven so get them in a pan but only for 1 min!

10) Drain the pasta, add in to the pan and gently combine together for 30 secs

11) Now level out the pasta pan and dot in the mushrooms, sliced goats cheese and sprinkle on the nuts

12) Bake in the oven for about 7-10 mins, just so the pasta goes a bit brown and all the cheese has melted


I really do recommend using black garlic here as it adds a really sweet and tangy element, but you can use normal garlic instead and just cook it out with the onions.