Summary

Ingredients

• 400 g tortellini
• Salt water
• 400 g veetables (carrots, kohlrabi, cauliflower, peppers)
• 1 teaspoon butter
• 0.25 liter ¼ vegetable stock
• 0.5 ½ cup cream
• 100 g mountain cheese or Gouda, rated
• salt and pepper
• some nutmeg

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Instructions

1. Cook the tortellini in salted water according to the instructions on the packet. But not completely al dente, because they should still infuse the sauce.
2. Clean the vegetables and cut into small pieces. Heat the butter in a saucepan or deep pan and sweat the vegetables in it.
3. Deglaze with the vegetable stock and simmer until the liquid has evaporated. Add the cream. Grate the mountain cheese and add to the sauce. Season with salt, pepper and a little nutmeg. Put the tortellini in the sauce and let it stand for 5 minutes.