Tortellini with Creamy Basil & Tomato Sauce
1 large tomato, deseeded and diced (about 150g)
handful fresh basil leaves
20g grated Parmesan cheese
1 portion of Veloute sauce
1/2 pack (210g cooked) sun dried tomato & Scamorza cheese tortellini
Back in January, I got these tortellini in Sainsburys. I ate the mushroom ones at the time, but the sun dried tomato & Scamorza cheese ones have been in the freezer, so I figured it was time they got eaten up.
I had some plain veloute sauce leftover, so I added some fresh tomato chunks, basil & Parmesan and used it as a sauce.
I found these tortellini disappointing, too. I tried one on it's own and it was pretty tasteless. I could not taste the smokiness of the Scamorza at all. Anyway, with the sauce they were OK, but another one I don't think I would try again. In fact, I chucked out the other half of the pack.
Basic Plain Veloute Sauce
1 pint vegetable stock
2 tablespoon cornflour
4 tablespoon single cream (30ml)
salt & white pepper to taste
Mix together the vegetable stock and cornflower. Cook over low heat, stirring all the while, until thickened. Add the cream. Check the seasoning and serve.
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