Tortellini with vegetables in cheese sauce

Ingredients for 4 servings:

• 400 g tortellini
• 400 g broccoli florets, frozen
• 1 can shiitake mushroom(s), approx. 300 g
• 1 thin leek(s), approx. 250 g
• 2 garlic cloves
• 2 tbsp soy sauce
• 100g Gorgonzola
• 100 g mozzarella, grated
• salt and pepper
• 1 tbsp vegetable oil
• ½ bunch chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Drain the mushrooms in a colander, cut the leek into 1 cm thick rings, wash thoroughly, and drain. Finely chop the garlic and cut the chives into small rolls. Without thawing the broccoli first, add it to boiling water and cook for about 5 minutes. Prepare the tortellini according to the package instructions. Drain both. Heat the oil in a hot pan, sauté the mushrooms and leek for about 5 minutes. Then add the garlic and sauté for another 3 minutes. Deglaze with soy sauce, add the cheese, and melt, stirring constantly. Season carefully with salt and pepper. Stir in the tortellini and broccoli. Serve immediately, garnishing with chives.