Tortellini with leaf spinach and grainy cream cheese

Ingredients for 2 servings:

• 1 cup cream cheese, grainy
• 300 g leaf spinach
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 100 ml vegetable stock, if necessary
• 300 g tortellini from the refrigerated section
• 1 tbsp oil
• salt water
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

simple and delicious

It’s best to cover the spinach and let it thaw at room temperature for a few hours before cooking. Drain any liquid that has formed while thawing the spinach and squeeze some of the excess water out of the spinach. Finely chop the onion and garlic. Heat the oil in a pan and sauté the onion and garlic. Deglaze with vegetable stock. Add the spinach. If the mixture is too watery, you can drain the water now. Add the tortellini to the salted water (they only need a few minutes from the refrigerated section). Just before serving, mix the cream cheese with the spinach. Season to taste with chili flakes, salt, pepper, and vegetable stock granules. Drain the tortellini, divide them between plates, and serve with the spinach and cheese stir-fry.