Tortellini Mozzarella

Ingredients for 4 servings:

• 500 g fresh tortellini (spinach and ricotta filling)
• 400 g coconut milk
• 6 large tomatoes
• 200 g cherry tomatoes
• 4 shallots, red
• 2 cloves garlic
• 1 bunch of basil
• 1 bunch of oregano
• 1 sprig(s) rosemary
• 1 tbsp tomato paste
• 200g mozzarella
• olive oil
• Balsamic vinegar
• salt and pepper

Instructions

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

A simple pasta dish for large crowds. Optionally, vegan.

Dice the onions, finely chop the garlic, and sauté together in olive oil. Add the coconut milk and warm over low heat. Add about 1 tbsp of balsamic vinegar. Finely chop the basil, oregano, and rosemary and stir in. Stir in the tomato paste. Quarter the large tomatoes, then cut into strips and stir in. Bring to a boil, add the tortellini, and cook for about 2 minutes while stirring. Reduce the heat. Quarter the cherry tomatoes and stir in. Dice the mozzarella and stir in. Stir until the mozzarella melts. Season with balsamic vinegar, salt, and pepper. For a vegan alternative, you can use other pasta (preferably girandolle) made from durum wheat semolina. Pre-cook dried pasta, but DO NOT rinse it; stir it in immediately! Tofu or seasoned seitan can be used instead of mozzarella.