Tortellini with Curry and Mushrooms
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g tortellini with a veetarian fillin
- 1 bunch spring onion (s)
- 2 cloves garlic
- 400 g mushrooms
- 4 tablespoon olive oil
- 1 tablespoon curry paste, yellow or curry powder
- 125 ml white wine
- 200 g cream
- 2 tablespoon lemon juice
- 1 bowl garden cress
- Salt and pepper, whiter, from the mill
Print Recipe
Pin Recipe Instructions
- Cook the tortellini in salted water according to the instructions on the package.
- Finely dice the spring onions and garlic, coarsely chop the mushrooms.
- Sauté the white of the spring onions, garlic and curry powder in the olive oil, add the mushrooms and sauté for 1 - 2 minutes. Pour in white wine and bring to the boil briefly. Pour on the cream, add the spring onion greens, season with salt and pepper and simmer for a few minutes.
- Season the curry sauce with lemon juice, fold in the tortellini.
- Serve sprinkled with cress.
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