Mushroom sauce with pumpkin seed oil and tortellini

Ingredients for 2 servings:

• 250 g tortellini or tortelloni of your choice, cooked
• 200 g mushrooms, brown
• 1 onion(s)
• 150 g sour cream
• 1 tsp flour
• 1 shot of vegetable stock
• 2 tsp parsley, fresh or frozen
• 1 tbsp lemon juice
• 1 tbsp pumpkin seed oil
• vegetable oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

creative variation, made easy

Clean the mushrooms, halve them lengthwise, and then cut into thick slices. Peel the onion, halve them, and slice them into rings. In a bowl, mix the sour cream with the flour. Heat a little oil in a deep pan and fry the mushrooms until they have noticeably shrunk in size, about 3 minutes. Then add the onion rings and fry for another 3 minutes. Deglaze with vegetable stock, bring to a boil, and simmer gently for about 5 minutes. Season generously with salt and pepper. Reduce the heat and stir in the sour cream. Add the parsley, lemon juice, and pumpkin seed oil and bring back to a boil. Fold the tortellini into the sauce, drizzle with a little pumpkin seed oil, and serve. We recommend serving this with a mixed salad with yogurt dressing.