Easy Spinach Ricotta Tortellini

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 red onion, chopped
• 2 tablespoons tomato paste
• 2 cups vegetable stock or water
• 1 cup baby spinach
• 2 tablespoons sun-dried tomatoes, sliced .
• 1  package fresh tortellini (spinach and ricotta or your favourite variety)
• Parmesan cheese, grated (to taste)
• Salt and freshly ground black pepper
• ¼ cup crumbled feta cheese (optional)
• 1 tablespoon heavy cream or milk (optional)
• Pinch of red pepper flakes (optional)
• Harissa paste (optional, to taste)
  

Method:

• Heat the olive oil in a large pan over medium heat. Add the garlic and onion, and cook for 2 minutes, or until softened.
• Stir in the tomato paste and cook for 30 seconds.
• Pour in the vegetable stock or water and bring to a simmer. Add the sun-dried tomatoes and season with salt and pepper.
• Add the tortellini and cook according to package instructions, for about 3 minutes.
• Stir in the baby spinach and cook until wilted, about 30 seconds. (Optional: If using heavy cream or milk, add it now and stir to combine.)
• Remove from heat and stir in most of the grated parmesan cheese. Reserve some for garnish.
• Top with crumbled feta cheese  remaining parmesan cheese, and a pinch of red pepper flakes (optional). Drizzle with harissa paste (if using) for an extra kick.
• Serve immediately and enjoy!