Summary

Ingredients

• 1 packet tortellini with vegetarian filling
• 1 leek stick (s)
• 200 g mushrooms, brown, quartered
• 2 clove (s) garlic, chopped
• 0.5 ½ broccoli, including the florets
• 2 handfuls green beans, halved
• 10 cocktail tomatoes, halved
• some parmesan, freshly grated or vegetarian hard cheese
• some salt and pepper from the mill
• Chilli powder
• 200 ml cream substitute (plant cream)
• some cornstarch to thicken
• 1 tablespoon, leveled vegetable stock, instant
• butter

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Instructions

1. Cook the tortellini in salted water until al dente, drain and set aside. Boil the beans in salted water for about 8 minutes, then add the broccoli florets for another 3 - 4 minutes, drain the vegetables, rinse in cold water and set aside.
2. Heat the butter in a pan and sauté the leek, mushrooms and garlic in it. Season with salt, pepper, chilli and some vegetable stock powder. Deglaze with the cream substitute, add the tortellini, mix in the beans and broccoli florets and let everything get hot. Thicken with a little cornstarch if necessary. Fold in the halved cherry tomatoes.
3. Season with salt and pepper and serve sprinkled with freshly grated parmesan.