Tortellini with Vegan Zucchini Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 packet tortellini with tofu filling, approx. 250 g
- 1 packet tortellini with vegetable filling, approx. 250 g
- 1 small zucchini
- 1 onion (s), red
- 1 teaspoon vegetable stock powder
- 1 packet rice cream (rice cream cuisine), approx. 00 ml
- 1 tablespoon, heaped cashew butter
- salt and pepper
- paprika powder
Print Recipe
Pin Recipe Instructions
- Cook the tortellini according to the instructions on the packet.
- Dice the onion and grate or dice the washed zucchini. Briefly sauté the onion and zucchini. Add the rice cream, a little water, vegetable stock powder and cashew butter and simmer for about 15 minutes. Finally, season to taste with salt, pepper and, if necessary, paprika powder.
- Arrange the tortellini with the vegetable sauce on plates.
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