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Ricotta and spinach agnolotti with sun-dried tomato sauce and mushrooms
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Prep Time:
Cook Time:
15 minutes
Total Time:
15 minutes
Quick and hearty pasta dish the whole family will love - ready in just 15 minutes!
Ingredients:
  • 625g pack Latina™ Fresh Ricotta & Spinach Agnolotti
  • 250g brown cup mushrooms, thinly sliced
  • 425g tub Latina™ Fresh Creamy Sun-dried Tomato Sauce
  • 60g rocket
  • Parmesan to serve
Instructions:
  • Boil Latina™ Fresh Ricotta & Spinach Agnolotti in a large pot of boiling water until tender, about 5 minutes. Drain well.
  • Heat a generous splash of olive oil and a touch of butter in a large deep frying pan over medium-high heat. Sauté mushrooms for 5-6 minutes until tender and lightly browned.
  • Pour the Latina™ Fresh Creamy Sun-dried Tomato Sauce into the pan and simmer for 3 minutes until heated through.
  • Combine the pasta with the sauce and rocket until well mixed. Sprinkle with Parmesan before serving.

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