Tortelloni with Carrots and Broccoli in Cream Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta (lare tortelloni), fresh from the coolin shelf, with ricotta / spinach fillin
- 2 large carrot (s)
- 600 g broccoli (frozen)
- 300 ml vegetable stock
- 250 ml sweet cream
- 200 g cream cheese
- 1 tablespoon olive oil
- 100 g cheese (Gouda), rated
- Seasoned Salt
- pepper
- some garlic
- thyme
- oregano
Print Recipe
Pin Recipe Instructions
- Clean the vegetables. Cut the carrots into slices and the broccoli into pieces.
- Heat the olive oil in a high pan and sauté the vegetables briefly. Deglaze with the vegetable stock and cook until al dente. Add the cream and cream cheese, season with the herbs and spices and let it reduce a little. Then add the fresh tortelloni and heat them up. Finally add the Gouda and let it melt in the sauce.
- Then serve immediately.
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