One-pot tortellini with tomato cream Trangia
Outdoor

One-pot tortellini with tomato cream Trangia

Filled tortellini in one pot with tomato and cream on a Trangia. Tortellini are fresh and belong on day one or in a cool bag – the sauce gathers around them in a short time.

OutdoorCampingVegetarianNordictortellinione-pot
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Rate:
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23 min total
3 servings
Very Easy

Ingredients

servings

  • Tortellini and sauce

    • 400 g Fresh tortellini (cheese or vegetables)
    • 2 dl Passata or canned chopped tomatoes
    • 1.5 dl Long-life cooking cream (UHT)
    • 1.5 dl Water
    • 1 stk Onion
    • 2 fed Garlic cloves
    • 1 spsk Neutral oil
    • 1 tsk Dried basil or oregano
    • 1 tsk Salt
    • 0.5 tsk Black pepper

Instructions

  1. 1

    Prep the onion

    1. Finely chop the onion and garlic.
    2. Keep the tortellini cool until the pot is ready.
    5 min
    KnifeCutting Board
  2. 2

    Build the sauce

    1. Warm the oil in the Trangia pot over medium heat.
    2. Sweat the onion until soft. Stir in the garlic briefly.
    3. Pour in the passata, water, herbs and salt. Let it simmer a couple of minutes.
    6 min
    PotSpatula
  3. 3

    Cook the tortellini in the sauce

    1. Add the tortellini to the sauce. Stir gently so they do not break.
    2. Cook according to the pack – typically 3–5 minutes – with the lid ajar.
    3. Add a little water if the sauce thickens before the pasta is tender.
    6 min
    PotSpoonLid
  4. 4

    Stir in the cream

    1. Turn the heat down a little. Stir in the cream until the sauce is soft and rounded.
    2. Season with pepper – and more salt if it needs it.
    2 min
    PotSpoon

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Details

Nutrition

Calories

580kcal

Protein

20g

Fat

26g

Carbs

65g

Serving Size

380g

Serving

Suggestions

  • • Serve warm straight from the pot. Portion into bowls if there are several of you.

Drink Pairings

  • • non-alcoholic: Water

Side Pairings

  • • Crispbread

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Best eaten the same day. If leftovers remain, cool them and keep in the fridge for up to a day.

Frozen

  • • Duration: 30 days
  • • Temperature: -18°C
  • • Method: Leftovers can be frozen for up to a month. Thaw in the fridge, then warm gently in the pot with a little liquid.

Reheating

  • • Pot: Warm leftovers in the Trangia pot over low heat. Stir regularly, and add a splash of water if it dries out.

Tips

Preparation

  • • Buy the tortellini the morning you leave, and keep them at the top of the cool bag.
  • • Passata in a carton or tomatoes in a can are calmer than fresh tomatoes on the trail.

Cooking

  • • Stir gently. Filled pasta can split if handled roughly.
  • • Add the cream at the end so the sauce stays soft.

Serving

  • • Serve straight away. Tortellini are best while they are still warm.

Variations

Flavor

  • Try a spoonful of pesto in the sauce at the end if you have a small jar along.
  • If you have chili flakes, a pinch can add a little edge.

Health

  • Choose vegetable-filled tortellini if you want to keep the dish lighter.

Method

  • Without cream: use a little extra passata and a spsk of oil for a cleaner tomato sauce.

Toppings

  • Grated cheese (if you have a cooler)
  • Dried basil
  • A grind of pepper

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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