Tortelloni with vegetable cream and feta sauce

Ingredients for 2 servings:

• 400 g tortelloni, fresh
• 1 bell pepper(s), yellow
• 1 large tomato(s)
• 6 large mushrooms, fresh
• 1 large onion(s)
• 1 cup of sweet cream
• 70 g feta cheese
• 1 tbsp tomato paste
• some white wine
• some olive oil
• some salt
• some pepper
• some thyme
• some rosemary
• some basil
• possibly nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple and vegetarian on request

First, peel and dice the onion. Clean the mushrooms and cut into wedges or slices. Wash and dice the bell peppers and tomatoes. Bring a pot of plenty of salted water to a boil for the tortelloni. Heat the olive oil in a well-coated pan. Fry the diced onion. Then add the mushrooms, bell peppers, and diced tomatoes one after the other. Simmer the vegetables in the pan for about 5 minutes, until everything is soft enough. Pour the cream over the vegetables and bring it to a boil. Finish with the tomato paste and white wine. Add the fresh tortelloni to the now boiling salted water. They usually only need about 3 minutes. While the sauce and tortelloni are simmering, dice the feta cheese and mix it into the sauce. Season the vegetable sauce with spices to taste. Drain the tortelloni, mix them into the sauce immediately if desired, and serve everything hot. The recipe is also enough for 3 people if you are not too hungry.