Tortiglioni with dried tomatoes, ricotta, spinach and mushrooms

Ingredients for 4 servings:

• 300 g tortiglioni or other pasta of your choice
• 150 g tomatoes, dried in oil
• 1 onion(s)
• 1 clove(s) garlic
• 250 g baby spinach, fresh
• 250 g mushrooms
• 250 g ricotta
• 100 ml white wine
• 100 g walnuts
• 1 tsp vegetable stock powder
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

First, boil the water for the pasta and cook the tortellini according to the package instructions. Remove the sun-dried tomatoes from the jar and slice them into thin strips, reserving the oil. Heat a large pan (or wok) with the tomato oil and sauté the tomatoes for a few minutes. Finely dice the onion and chop the garlic or press it through a press, add both to the pan and sauté over medium heat for another 3 minutes. Mix the white wine with the vegetable stock powder and deglaze everything with it. In the meantime, briefly wash the baby spinach and halve and slice the mushrooms. Add the mushrooms to the pan and sauté for a few minutes. In the meantime, finely chop the walnuts. Then fold in the baby spinach and let it wilt briefly. Add the ricotta and stir in. Finally, add the chopped walnuts and season with salt and pepper. Mix together with the tortellini and serve.