Summary

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

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Instructions

1. Cook the tortellini in salted water according to the instructions on the package.
2. Finely dice the spring onions and garlic, coarsely chop the mushrooms.
3. 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.
4. Season the curry sauce with lemon juice, fold in the tortellini.
5. Serve sprinkled with cress.