Creamy tortellini pan

Ingredients for 4 servings:

• 500 g tortellini (4-cheese or spinach/ricotta), for cooking
• 2 onions
• 250 g mushrooms
• 100 g dried tomatoes
• 2 tbsp olive oil
• 3 tbsp tomato paste
• 300 ml vegetable stock
• 200 g crème fraîche with herbs
• possibly chili flakes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

simple and vegetarian

Cook the tortellini in broth according to the package instructions and then drain. In the meantime, dice the onion. Clean the mushrooms and cut into quarters or slices, depending on their size. Cut the tomatoes into small cubes (if the sun-dried tomatoes are in oil, drain well first; the oil can then be used for frying). Heat the oil and sauté the mushrooms, briefly fry the onion, diced tomatoes, and tomato paste, and deglaze with the vegetable broth. Simmer for about 5 minutes. Stir in the crème fraîche and season to taste. Serve the tortellini either separately or add to the mushroom sauce in the pan. Garnish with chili flakes, if desired.