Having your sauce already prepared in the freezer makes this the quickest and easiest recipe to prepare on any school morning. Choose your child’s favourite fresh tortellini available from most supermarkets in the chilled section. They should last about a week (unopened) in the fridge.
Makes: 4 child portions
1 tbsp olive oil
1 onion, finely chopped
400g tin chopped tomatoes
Crushed red chilli pepper flakes
Salt and pepper
3 cloves of garlic, minced
60ml vegetable stock
2 handfuls spinach, roughly chopped
250g fresh tortellini
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until softened. Add the tin of tomatoes, chilli flakes and season with salt and pepper. Simmer for 3 or 4 minutes, stirring from time to time.
- Add the garlic, vegetable stock, and spinach to the saucepan and cook for about 2 to 3 minutes until the spinach wilts just a little. At this point, it’s possible to blend or alternatively portion as it is and freeze for future use.
- If you have frozen it, remove it from the freezer allowing it to be fully defrosted before heating through. Cook the tortellini according to the packet instructions. Gently stir in your heated sauce and pack into your preheated flask. Serve with some grated Parmesan stored in a portion pot.
For more Flask Recipes, check out my 20 Flask Recipes eBook
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