Summary

Ingredients

• 250 g tortellini
• 200 g ham, cooked
• 300 g broccoli
• 300 g mushrooms, fresh
• 2 medium onion (s)
• 200 g sweet cream
• 100 g processed cheese, (best with herbs)
• 2 cloves garlic
• 1 cube broth for /2 liter water, I use vegetable broth, others work too
• some butter or oil for frying
• some pepper
• Wine, white
• Parmesan

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Instructions

1. Bring 2 liters of water to the boil, add the stock cube. When it has dissolved while stirring, add the tortellini. When the tortellini are ready, drain the water and set the pan with the tortellini aside. There should now be no more water in the pot.
2. Meanwhile, cook the finely chopped broccoli in lightly salted water until firm to the bite.
3. Dice ham and onions, cut mushrooms into 5mm thick strips and fry vigorously in a pan. (At the end, possibly deglaze with a dash of white wine.)
4. Mix the cream and processed cheese in a saucepan and carefully bring to the boil, then add the crushed or finely diced garlic. Stir.
5. Finish: add the broccoli (without water) and the contents of the pan without fat to the cream mixture, stir, pour everything over the tortellini in the saucepan. Stir and reheat briefly if necessary.
6. Serve with parmesan cheese and go with a crispy fresh salad.
7. P.S .: In a baking dish, the entire dish can also be baked with cheese on top until the cheese has melted. Before baking, pour approx. 100g creme fraiche over the cheese!