John Myers
Tortellini – Vegetables – Pan with Coconut Cream
The perfect tortellini – vegetables – pan with coconut cream recipe with a picture and simple step-by-step instructions.
- 1 small Chopped onion
- 1 medium sized Parsnip
- 1 medium sized Zucchini
- 200 ml Direct tomato juice
- 200 ml Vegetable salt
- 150 ml Coconut cream
- 150 ml Oil for frying
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- 10 boiled Tortellini filled with vegetables
- Peel the parsnips and cut into strips. Wash and slice the zucchini and cut them in half.
- Peel the onions, cut them into small pieces and toss in the oil. Now add the cut vegetables and toss a little.
- Pour in the tomato juice and heat, season with the vegetable salt and top off with the coconut cream.
- Now add the cooked tortellini, stir everything well and place on preheated plates and enjoy.
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