Tortellini with curry and mushrooms

Ingredients for 4 servings:

• 500 g tortellini with vegetarian filling
• 1 bunch of spring onions
• 2 cloves garlic
• 400 g mushrooms
• 4 tbsp olive oil
• 1 tbsp curry paste, yellow or curry powder
• 125 ml white wine
• 200 g cream
• 2 tbsp lemon juice
• 1 bowl of garden cress
• Salt and pepper, white, from the mill

Instructions

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

Cook the tortellini in salted water according to the package instructions until al dente. Finely dice the spring onions and garlic, and roughly chop the mushrooms. Sauté the white parts of the spring onions, garlic, and curry powder in olive oil. Add the mushrooms and sauté for 1-2 minutes. Pour in the white wine and bring to a boil. Pour in the cream, add the spring onion greens, season with salt and pepper, and simmer for a few minutes. Season the curry sauce with lemon juice and fold in the tortellini. Sprinkle with cress and serve.