Tortellini from the oven

Ingredients for 3 servings:

• 500 g broccoli
• 300 g tomatoes
• 1 onion(s)
• 300 g tortellini with vegan filling
• 1 tsp sea salt
• ½ tsp pepper (Tellicherry pepper), freshly ground
• 6 tbsp garlic oil
• 5 tbsp olive oil
• 300 ml vegetable stock
• 200 g soy cream fraîche (crème fraîche alternative)
• 2 tbsp basil pesto
• 5 sprigs basil
• 1 lemon(s), grated peel

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Preheat the oven to 200°C (top/bottom heat). Peel and dice the onion. Trim the broccoli and separate the florets. Wash and quarter the tomatoes. Arrange the vegetables and tortellini in a baking dish. Season with salt and pepper. Drizzle with the oil and mix well. Pour in the vegetable stock and stir everything again. Cook in the oven at 180°C (350°F) for about 20 minutes, stirring occasionally. Mix the crème fraîche and pesto. Wash the basil and pick off the leaves. Remove the baking dish from the oven and spread the pesto cream, lemon zest, and basil over the dish. Season to taste and serve. Fried oyster mushrooms go very well with it. You can also find the recipe on my website: https://www.vegan-cooking-with-thalija.de/archive/1024