Tortellini with Green Carbonara (and other hidden veggies)

Every Monday is pasta night - which is why I'm always in a good mood on a Monday. When I'm feeling a bit more indulgent than a classic red sauce, I fry up some mushrooms and make this incredibly creamy alternative (completely erasing my almond milk and plant based yogurt smoothies - sorry, lactose intolerance).

Carbonara comes from the Italian term to mine coal, which is what your sauce should look like after seasoning, so go nuts with the pepper! I've also added some extra veg to this family favourite, possibly because things feel less naughty if they're green, but also because you should be taking any opportunity to add some extra fibre and nutrients to your meals.

Coming from the pasta queen herself - you do not need to salt your pasta water. I've never done it, and no one has ever told me my pasta isn't salty enough. I also recently watched a very famous chef (no name dropping, but he'd call me an idiot sandwich if he ever read this) add olive oil to the pasta water to prevent it sticking. Oil and water separate, so it's really not doing anything for you. Boiling water + pasta = two lovers who don't need a third wheel.

Ingredients:

• 650g Spinach and Ricotta Toretllini

• 300ml Pouring Cream

• 1 Cup Mushrooms, Sliced

• 200g Spinach, Finely Chopped or Blitzed in the Processor

• 1 Zucchini, Grated

• 2 Tbs Romano Cheese, Grated

• 1 Clove Garlic, Minced

• 1 Tsp Dried Parsley

• 1 Tbs Rice Bran Oil

• Pepper, to season

Let's Make This Pasta:

1. In a large pot, bring water to the boil and throw in the tortellini. Cook until pasta has risen to the top of the water (stirring constantly to prevent sticking). Strain and put aside.

2. Heat oil in a deep fry pan and sautee garlic. Add mushrooms, spinach, and zucchini, and continue to cook until soft.

3. Pour in the cream, and stir thoroughly - the cream will change colour when it is mixed with the mushrooms so you'll be able to see where it hasn't mixed.

4. Allow cream to simmer for around 5 minutes. Sauce will be finished when the back of a wooden spoon is coated and the cream does not run.

5. Season with pepper, add cheese and parsley and stir.

6. Add cooked pasta to the pan and mix through sauce with tongs. Serve immediately.