Spinach tortellini in brunch broccoli sauce

Ingredients for 2 servings:

• 1 pack of tortellini with spinach and ricotta filling
• salt water
• 1 small head of broccoli
• 1 cup of brunch with herbs
• 250 ml milk
• salt and pepper
• 1 pinch of nutmeg
• 1 tsp herbs (8-herb blend, frozen)
• n. B. Sauce thickener, light

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

vegetarian

Wash the broccoli and divide it into florets. Remove the thick stem from the branches and peel some of the skin. Meanwhile, bring a saucepan of water to a boil and add a little salt. When the water boils, boil the broccoli stalks for about 8 minutes. Then remove the stalks and add the florets to the same water. Bring back to a boil and then simmer over low heat with the lid closed for about 5 minutes. Then carefully remove the florets from the water and set aside. Cut the broccoli stalks into small pieces and puree them in a blender or with a hand blender with a little water from the broccoli pot. Cook the pasta in salted water according to the package instructions. Now combine the brunch, milk, herbs, and spices in a small saucepan and bring to a boil. Then add the pureed broccoli and thicken the sauce with a light sauce thickener, if desired. Place the pasta on a plate, arrange the broccoli florets on top and pour the sauce over it.