Creamy Ricotta and Spinach Agnolotti with Vodka Tomato, Mushrooms and Kale

Serves
4

Preparation
15 Minutes

Cooking Time
20 Minutes

Ingredients

- 3 tbsp extra virgin olive oil
- 200g cup mushrooms, sliced
- ½ brown onion, finely chopped
- 4 garlic cloves, minced
- 1 tsp salt
- ½ tsp chilli flakes (optional)
- 250g Grand Italian Tuscan Finest Vodka Tomato Pasta Sauce
- 1 cup canned creamy pumpkin soup
- ½ cup coconut cream
- 325g pack Grand Italian Tuscan Finest Ricotta & Spinach Agnolotti
- 1 bunch fresh kale
- 2 tbsp fresh thyme leaves
- Freshly grated Parmesan cheese for garnish

Method

1. Fill a large pot with water and heat over high. Season with salt and bring to boil while you prep other ingredients.
2. Heat oil in a large high-sided frypan over medium high heat. Add mushrooms and onion, cook until softened, about 5-7 minutes. Add garlic, salt, chilli flakes and cook for 1 minute, until fragrant.
3. Add vodka tomato sauce and stir to coat veggies. Continue to cook for approx. 5 minutes. Stir in pumpkin soup and coconut cream, reduce heat to low.
4. Once pasta water is boiling, add agnolotti and cook according to packet instructions. Add kale during final minute of cooking.
5. Use a slotted spoon to transfer cooked pasta and kale to pan with vodka sauce. Stir in pasta cooking water in ½ cup increments until sauce turns smooth and glossy and coats pasta (shouldn’t take more than 1 cup). Stir in fresh thyme leaves and garnish with Parmesan. Season with additional salt, if required.