John Myers
Ingredients for 2 servings:
- 1 pack of spinach-ricotta tortellini (refrigerated section)
- 1 bunch of spring onions
- 2 garlic cloves or more if desired
- 250 g mushrooms
- 1 beefsteak tomato(s)
- 1 zucchini
- 1 tube(s) Tomato paste
- 250 ml condensed milk (4%) or cream
- 1 bag of Parmesan cheese (Parmesan flakes)
- 1 pack of Italian herbs (frozen)
- e.g. salt and pepper
- n. B. vegetable broth
- n. B. sweetener or sugar
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
Vegetarian, easy, quick – also very popular with children!
Slice the spring onions into rings, wash, and drain. Clean the mushrooms, tomatoes, and zucchini and cut into bite-sized cubes. Sauté the spring onions in hot olive oil until translucent. Add the garlic. Add the diced vegetables to the spring onions and sauté. Season with vegetable stock, salt, pepper, sweetener, tomato paste, and herbs, then add condensed milk or cream. Place the tortellini in an ovenproof dish, scatter the vegetable mixture over them, and sprinkle with Parmesan cheese flakes. Bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes.
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