I'm so happy that my local farmer's market is considered an essential service. It's lovely to be able to get out and do my shopping in the fresh air, and being able to support local farmers and producers is always a big plus in my opinion!
I headed there last weekend, on a rare sunny Saturday, to stock up on all my delicious treats, then came straight home to prepare this creamy sausage, mushroom and broccoli sauce to have with my fresh tortellini. There's nothing better!
Serves 2
Prep: 5 minutes
Cook: 10 minutes
Ingredients:
300g fresh tortellini (I used beef, but any kind will be delicious)
2 cloves garlic, crushed
1 pork sausage or chorizo, thinly sliced on the diagonal
100g Swiss brown mushrooms, sliced
1 tbsp butter
1/2 head broccoli, florets chopped
1/2 bunch kale, leaves picked and roughly torn
100ml cream
Chili flakes, to serve
4 slices sourdough
Garlic butter, to spead
Method:
Set a large pot of salted water to boil.
Heat oil in a large, heavy bottomed frying pan. Add garlic and sausage and cook, tossing, for 3 minutes.
Add mushrooms and butter and cook for 3 minutes.
Add broccoli and kale and toss everything together for a minute, until the kale starts to wilt. Add cream and lower heat to bring to a gentle simmer. Don't boil or the cream will curdle.
Your water should be boiling in the pot by now. Add the fresh tortellini and let it come back to the boil. It only takes about 2 minutes from this point. Once it's all floating on the top, it should be ready!
Meanwhile, spread garlic butter onto your sourdough and toast for 2 minutes under a hot grill.
Drain the tortellini, reserving 1/4 cup starchy water to loosen up your sauce if need be. Add tortellini to sauce and toss everything together. Top with a sprinkle of chili flakes and serve with garlic sourdough.
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