These days I’m trying to stock up fridge to the minimum. It has to do with a lot of things. Mostly, my health is kind of on and off. So I don’t know when I would feel like not cooking. There are a lot of events and parties we have been attending. Festival and birthday times! So stocking low on perishables seems to be a good idea. I also haven’t visited my regular grocery store for a while now. Other food stores are for specific kind of items generally.
These situations gives you an excuse to look around your pantry and check what’s been lying around for a while. You know what you should do next? Slide those curtains and look outside those windows! Check the mood of the weather. Guess what I found! A slightly warmer day than yesterday owing to the fog cover & thus less windy. It’s the onset of winters so making the most of what you can have is a must. Something soupy, slurpy, warm would fit in the best. So I checked my pantry once again and I found Besan (Chickpea Flour) , Cheese tortellini, Vine Tomatoes, few canned stuff, Spinach bunches and some homemade curd (yogurt) I needed to finish. Almost all of them I kind of my favorites and I wonder how these are left . Well, I haven’t cooked recently and hence.
So I had around 40 minutes to prepare breakfast and lunch and I didn’t want to have the regular oatmeal bowl. So I grouped these stuff into two and decided to prepare Palak Besan Cheela (sort of a savory pancake made up of the chickpea flour, details of which comprises my next post) for the breakfast and Spinach tomato tortellini for a nice warm lunch. My breakfast discussion with my husband was about how I love eating spinach now while I used to hate it as a kid! And guess what!? His was a similar story. So here’s to the amazing Iron and fibre rich tasty food ingredient!
By the way, have I told you that I am not a recipe person? I usually like cooking and adjusting ingredients as I like. I suggest you to do the same. Apart from technical Baking stuff, cooking is rather forgiving. This dish is one of those examples and so feel free and add what you like.
Spinach Tomato Tortellini
- Spinach – 1/2 to 1 bunch, chopped
- Tortellini – 1 packet (1 cup)
- Rottini – 1/2 cup
- Tomato – 1 or 2 (canned or chopped fresh, whichever available)
- Cheese – the ones you prefer. I used Parmesan and Ricotta – 1/2 to 3/4 cup
- Butter – 1 tbsp
- All purpose Flour – 3 tbsp
- Basil – 2 tbsp if Fresh; 1tsp if dried
- Oil – canola or olive – 1 tsp
- Garlic – 2 cloves (minced)
- Ginger – 1 inch (minced)
- Green Chilli – 1 (optional; minced)
- Salt and Pepper (as per your taste)
- Water – 3.5 cups
- Milk – 1.5 cups
- Boil the Tortellini and Rottini in a saucepan in enough water with a little salt for 12-15 minutes (Package direction for al dente. You may add the rottini after sometime to match the timing of both packages. You may want to keep it to all tortellinis)
- While the pasta is boiling, heat another skillet (medium) and pour oil in it. Add minced garlic and ginger. Saute for 30 seconds. Don’t let that burn, the goal is that the garlic turns golden. Add chilli and tomato and saute for another 1 to 1.5 minutes till it gets mushy. Add black pepper and salt. Mix well.
- Add chopped spinach to it and a little water to de-glaze the pan, if needed. Mix well and saute till the spinach is wilted. Take this out in a bowl and keep aside.
- Add butter in the pan and let it melt. Add flour and mix it well. Try not to leave any lumps. Wait until it browns – (around 45 seconds). Be careful not to burn. Add milk and 1/2 cup of water. Let it boil so that it thickens.
- By this time the pasta should be ready. Just remove excess water. Ideally I would want to have half a cup of water in that. Add the milk mixture and spinach mixture, cheese and stir well. Let that boil once. Check thickness and let it be a little thinner that how you want (if you are planning to pack it for lunch). It is going to thicken with time. If you are going to eat instantly, give that a rest for 2-3 minutes.
Notes: Make this meaty by adding any ground meat. Brown the meat and keep it aside to cook with tomato spinach mixture.