Mushroom & Cheese Tortellini with Baby Spinach in a Creamy Basil Mushroom Sauce

INGREDIENTS

1 pack Delmaine Mushroom & Three Cheese Tortellini

150g Delmaine Basil Pesto

325g Delmaine Creamy Portobello Sauce

150g baby spinach

½ cup chopped Delmaine sundried tomatoes

½ cup pine nuts

2 cloves garlic crushed

1 small red onion diced

2Tbsp olive oil

DIRECTIONS

Cook and drain pasta. In a large frying pan cook pine nuts and garlic in oil on a medium heat for two to three minutes, stirring frequently. Add sundried tomatoes and onion and cook for a further five minutes, still stirring. Add pesto, sauce and pasta to the pan and heat for another three minutes. Add spinach and cook for another three minutes or until spinach wilts. Top with chopped basil and Parmesan.