Vegetarian tortellini pan

Ingredients for 3 servings:

• 1 pack of tortellini, vegetarian filled
• 2 handfuls of green beans, halved
• ½ head of broccoli florets
• butter
• 1 leek(s)
• 200 g mushrooms, brown, quartered
• 2 garlic cloves, chopped
• some salt and pepper from the mill
• chili powder
• 1 tbsp, leveled vegetable stock powder
• 200 ml plant-based cream (Plant Cream Cuisine)
• some cornstarch to thicken, optional
• 10 cocktail tomatoes, halved
• e.g. Parmesan, freshly grated or other vegetarian hard cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the tortellini in salted water until al dente, drain, and set aside. Cook the beans in salted water for about 8 minutes, then add the broccoli florets for another 3-4 minutes. Drain the vegetables, rinse with cold water, and set aside. Heat butter in a pan and sauté the leek, mushrooms, and garlic. Season with salt, pepper, chili, and a little vegetable stock powder. Deglaze with the cream substitute, add the tortellini, stir in the beans and broccoli florets, and heat through. Thicken with a little cornstarch, if desired. Fold in the halved cherry tomatoes. Season with salt and pepper, and serve sprinkled with freshly grated Parmesan cheese.