Summary

Ingredients

• 250 g tortellini, dried, variety your choice
• 3 medium carrot (s)
• 500 g broccoli, fresh

For the sauce:

• 1 clove garlic
• 2 tablespoon rapeseed oil
• 2 tablespoon flour, type 405
• 500 ml milk, low in fat
• 250 ml vegetable stock, instant
• 200 g cream cheese
• 0.5 ½ pack herbs (8 herb mixture), frozen
• salt and pepper
• nutmeg
• 50 g Gouda, rated
• Fat for the shape

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Instructions

1. Preheat the oven to 175 ° C.
2. Grease the large baking dish.
3. Cook the tortellini in boiling salted water according to the instructions on the packet. Pouring off.
4. Clean the carrots and cut into slices. Cook the carrots in boiling salted water for 15 minutes. Clean the broccoli, cut into florets and cook with the carrots for the last 5 minutes. Pouring off.
5. Peel and finely dice the garlic clove. Heat the oil in a saucepan, fry the garlic until translucent. Carefully stir in the flour with the whisk and deglaze with the stock and milk. Let simmer briefly. Dissolve the processed cheese in the sauce, season with the spices and stir in the herbs.
6. First distribute the tortellini evenly in the pan, then the vegetables. Pour the sauce over everything and sprinkle with the cheese.
7. Baked in the oven for 15-20 minutes.