Summary

Ingredients

• 250 g tortellini or tortelloni your choice, cooked
• 200 g mushrooms, brown
• 1 onion (s)
• 150 g sour cream
• 1 teaspoon flour
• 1 dash vegetable stock
• 2 teaspoons parsley, fresh or frozen
• 1 tablespoon lemon juice
• 1 tablespoon pumpkin seed oil
• Vegetable oil
• salt and pepper

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Instructions

1. Clean the mushrooms, cut in half lengthways and then cut into thick slices. Peel and halve the onion and cut into rings. Mix the sour cream with the flour in a bowl.
2. Heat some oil in a deep pan and fry the mushrooms in it until they have clearly shrunk, this takes about 3 minutes. Then add the onion rings and fry for another 3 minutes. Deglaze with vegetable stock, bring to the boil and simmer gently for about 5 minutes. Season well with salt and pepper.
3. Reduce the heat and stir in the sour cream. Add parsley, lemon juice and pumpkin seed oil and bring to a boil. Fold the tortellini into the sauce, drizzle with a little pumpkin seed oil and serve.
4. A mixed salad with yogurt dressing is recommended.