A packet of spinach and cheese tortellini , some herb quark cheese and a head of broccoli started me thinking about a quick vegetarian pasta dish. Here's what it turned into:
300 grams of spinach and cheese tortellini
1 large head of broccoli ( broken into florets)
1 onion (chopped)
1 red pepper (chopped)
3 tablespoons of olive oil
3 tablespoons of Hohepa herb quark cheese
A dash of hot chilli sauce ( I used Hot Samoan Boys chilli sauce)
Some chopped parsley
Bring some water to the boil and add the tortellini. Follow the instructions on the packet for the correct cooking time to the al dente stage. Mine took 7 minutes.
For the last minute or two of cooking time add the broccoli florets.
In the meantime heat 3 tablespoons of olive oil in a frypan.
Gently fry the onion and garlic for about 3 minutes until the onion is starting to soften.
Add the red pepper and fry for a couple more minutes.
Drain the tortellini and the broccoli. Add the contents of the fry pan, three tablespoons of the quark and a dash of Hot Samoan Boys chilli sauce ( a bit of heat really lifts this dish)
Season to taste with salt and freshly ground pepper.
Garnish with chopped parsley.
Serve at once.
Quark is still an unfamiliar item in many kiwi kitchens, although popular in Europe. The Hohepa biodynamic quark is really nice, especially their award winning herb quark. But if you can't find this plain quark should be fine, just add a few finely chopped fresh garden herbs, or some chopped basil.
Quark could also be replaced in this pasta dish by creme fraiche.
Food Photography Notes: I took off my long winter scarf for just long enough to wrap round this dish and take a quick pic.