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Serves 4


1 large bunch watercress
1 clove elephant garlic, finely crushed
4 tbsp. half and half cream
1 tsp. salt
1 tsp. black pepper
1 tbsp. sunflower oil
12 oz. meat- or cheese-filled tortellini
4 sprigs of cilantro to garnish
fresh grated Parmesan cheese to serve


Using a food processor, add watercress, elephant garlic, cream, salt, and black pepper. Blend until watercress is finely chopped. Set aside.

Cook tortellini in a pan of boiling water for 10 minutes. Add oil to prevent sticking.

Meanwhile, put watercress sauce in a pan. Heat gently, stirring continuously for 5 minutes until slightly thickened.

Drain tortellini and put on individual dinner plates. Pour equal amounts of watercress sauce on top of pasta. Garnish with cilantro. Serve hot with Parmesan cheese, a side salad, and lots of crusty bread.