Gruyère Spinach Tortellini Bake

In case you were wondering what I brought back from Switzerland, it was a bunch of cheese.


Seriously, there’s a pound of Gruyère in my fridge. As I type this post, I have to restrict myself from running to the kitchen to sneak a bite. Naturally, I would want to dump it all on top of my pasta and drown in the calorific goodness. That’s what this recipe is all about, it’s a comfy one pot winter meal. I chose to transfer my pasta into a baking dish just to make it easier to transfer to a friend’s house. You could make this all in one pot and save yourself the washing up!


If you’re looking to try out more pasta dishes, check out the Pasta category on the blog. A few of my favorites include this INSANE pasta sauce, this One Pot Spinach Pesto Pasta Bake and this Butternut Squash and Kale Ravioli




Gruyère Spinach Tortellini Bake

Ingredients

  • 1 yellow onion, diced
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 3 garlic cloves, minced
  • 1×14 oz can tinned tomatoes
  • 2 cups vegetable stock
  • 1 cup roughly chopped spinach
  • 300g uncooked tortellini (I used spinach + ricotta but you can use any of your choice)
  • 1 cup grated Gruyère cheese
  • ½ cup grated mozzarella cheese

Method

  1. Preheat your oven to 180°C/350°F and if using a baking dish, grease lightly with some butter. Alternatively, you can bake the tortellini directly in the skillet, thus making it a one pot meal.
  2. Heat some olive oil in a large cast iron pot and fry the onions on high heat until translucent. Add the basil, rosemary, basil and oregano to the pot. Stir to coat the onions in the dried herbs. Throw in the minced garlic and toss with a wooden spoon until fragrant, about 30 seconds.
  3. Pour in the tinned tomatoes and the vegetable stock. Season with salt and pepper and bring the mixture to a boil. Throw in the tortellini and toss to coat in the sauce. Add the chopped spinach and stir until the spinach has wilted, remove from heat. If using a baking dish, transfer the tortellini and sauce to the baking dish. Top with the grated mozzarella and grated Gruyère.
  4. Bake in the preheated oven for 30-40 minutes or until the sauce is bubbling adn the cheese is a deep golden brown. Serve hot! If desired, top with some fresh basil and grated Parmesan. Throw in some crusty bread and white wine and you’ve got a winning dinner!
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Cosy One Pot Spinach Pesto Pasta Bake

Yes I know, this one is a mouthful.

But hear me out about this one: it will be one of the most, if not the most delicious dinner you will have this year. And for the amount of effort that goes into it, it’s almost unbelievable how delectable it is.  


Everything gets thrown in one pot and left to simmer and in 30 minutes you have a winning dinner. This was my first attempt at homemade vegan cheese, and it could not have gone better. I’ve linked the recipe that I used below, I really think that it’s worth the effort! It’s simple, cashews are soaked overnight and then blended with nutritional yeast, garlic and fresh herbs. The texture is similar to that of a cream cheese dip, and the flavour is simply outstanding. 


I paired this with a sweet white wine; one of the perks about vegetarianism is not having to rely on the meat dish for the choice of wine. I’m sure there are several other nuances that go into this decision such as the amount of spice in the dish and the richness of the sauce but I’m going to go with what feels good. Sometimes food doesn’t have to have restrictions, its all about what makes your tummy happy. This dish definitely makes my tummy happy!



Cosy One Pot Spinach Pesto Pasta Bake

Ingredients

  • 1 yellow onion, diced
  • 250g mushrooms, sliced
  • 3 garlic cloves, minced
  • 3 medium carrots, roughly chopped
  • 3 tbsp tomato paste
  • 1×14 oz can of tinned tomatoes
  • 2 cups vegetable stock
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • ½ tsp cayenne pepper
  • 400g farfalle pasta, uncooked (you can substitute any other short pasta like tortellini, rigatoni, macaroni or fusilli)
  • ¼ cup spinach pesto, homemade or storebought
  • ¼ cup vegan ricotta (this is a good recipe)
  • Optional for serving: fresh basil, 2 tbsp nutritional yeast, glass of white wine, crusty bread

Method

  1. Heat some olive oil in a large, deep saucepan. Fry the onions and mushrooms until the onions are soft, about 5 minutes. Add the garlic and carrots and cook until the garlic is fragrant, about 30 seconds. Add the tomato paste, tinned tomatoes and vegetable stock to the pot. Stir to combine, making sure the tomato paste has dissolved, and bring the mixture to a boil.
  2. Add the pasta to the pot and stir well to ensure that the pasta is submerged in liquid. Reduce the heat to low and simmer for 15 minutes, or until the pasta is cooked al dente. Stir the pot occasionally, if the pasta is not yet done and the sauce is close to burning then pour in ½ cup of vegetable stock or water. When the pasta is done, the sauce should be very thick.
  3. Drop tablespoons of spinach pesto and ricotta over the top of the pasta bake. Cover the pot and cook for another 5 minutes. Serve hot with some nutritional yeast and fresh basil. Leftovers will keep well if tightly sealed in the fridge for up to 4 days.