John Myers
Tortellini and Vegetables Pan
The perfect tortellini and vegetables pan recipe with a picture and simple step-by-step instructions.
Tortellini
- 500 g Tortellini from the fresh counter
- Salt
Pan of vegetables and sauce
- 1 Onion
- 1 Zucchini
- 1 Red Paprika
- 250 g Mushrooms brown
- 1 Can Diced pineapple
- 200 g Cooked ham
- Salt
- Pepper
- 200 ml Cream
- 200 ml Milk
- 10 Discs Disc
- 10 Discs Curry
Tortellini
- Cook the tortellini in salted water according to the instructions on the packet.
Pan of vegetables and sauce
- Peel the onion into small cubes and sauté in a saucepan with hot oil until translucent.
- Wash the bell peppers, remove the core, wash the zucchini, cut both into cubes and add to the onion
- Clean the mushrooms, cut them into leaves, add the cooked ham in cubes and with the drained pineapple to the vegetables, season with salt and pepper
- Let everything stew a little, deglaze with the cream and milk, bring to the boil and finally let the cheese melt in the vegetable pan – it’s very quick.
- Now season with salt, pepper and the curry. The curry can also be omitted.
Serving
- Put the vegetable pan on a plate and place the drained totellini on top.
- I wish you bon appetit; 🙂
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