2. Slice onion and pick sage leaves. Add to a heated frypan with oil, sliced mushrooms and crushed garlic. Cook for 3-4 minutes.
3. Grate in zucchini and pour in cherry tomatoes. Add spinach (see notes) and simmer for 5 minutes.
4. Add tortellone to the boiling water and cook for 3-4 minutes. Remove with a slotted spoon and add straight into sauce. Toss carefully to combine.
5. Season with balsamic vinegar, salt and pepper to taste. Sprinkle over pine nuts and serve at the table.
Serve spinach fresh on the side if you prefer.
No beef option - beef tortellone is replaced with pumpkin and leek ravioli.
Brown onion, 1
Sage, 1 packet
Sliced mushrooms, 1 punnet (200g)
Garlic, 2 cloves
Zucchini, 1/2 *
Tinned cherry tomatoes, 400g
Baby spinach, 1/2 bag (100g) *
Beef tortellone, 1 packet (600g)
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, balsamic vinegar