Tortellini in sage and orange sauce

Ingredients for 2 servings:

• 400 g tortellini from the fresh counter, homemade or pre-cooked
• 250 ml vegetable stock
• 1 shot of white wine
• ½ orange(s), untreated
• 1 bunch sage, finely chopped
• 1 shallot(s)
• 1 garlic clove(s)
• 10 g Parmesan, freshly grated
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegetarian delicious

Finely dice the shallot and garlic, fillet half the orange, making sure to keep the peel and skin. Roughly chop the flesh again. Briefly sauté the shallot, garlic, and orange flesh in a saucepan, then squeeze the orange skin over the pan to release the last of the juice. Add the peel to the other ingredients in the pan and let everything caramelize briefly in the juice. Deglaze everything with a splash of white wine. Add the sage, let it simmer briefly, and then pour in the vegetable stock. Now add the tortellini and let it simmer in the stock. Just before the tortellini are finished cooking, stir in the Parmesan cheese and season everything to taste with salt and pepper. Remove the orange peel from the pan and serve. Tip: This recipe can of course be used as a basic recipe. You can vary the type of pasta, herbs, cheese, and fruit to suit your needs. For example, I find these combinations interesting: – Spaghetti with thyme and fig sauce – Farfalle with marjoram and lime sauce – Penne with rosemary and pear sauce