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🍰 Vegetarian Tortellini Skillet

420 kcal · 35 min · 4 servings

Ingredients

• 1 packet tortellini (vegetarian filled (refrigerated section))
• 2 handfuls beans, green
• 0.5 head broccoli
• butter
• 1 leek stalk(s)
• 200 g mushrooms, brown
• 2 garlic clove(s)
• some salt and pepper (from the mill)
• chili powder
• 1 tbsp, level vegetable broth powder
• 200 ml plant cream (plant cream Cuisine)
• some cornstarch (for thickening, optional)
• 10 cocktail tomatoes
• to taste parmesan, freshly grated (or other vegetarian hard cheese)

Instructions

1. 1. Bring water to a boil and add salt.
2. 2. Cook the tortellini in this water until they are al dente.
3. 3. Drain the tortellini and set them aside.
4. 4. Halve the beans.
5. 5. Cut the broccoli into small florets.
6. 6. Slice the leek into rings.
7. 7. Quarter the mushrooms.
8. 8. Finely chop the garlic.
9. 9. Halve the cocktail tomatoes.
10. 10. Boil the beans in salted water for about 8 minutes.
11. 11. Add the broccoli florets to the boiling water for another 3 to 4 minutes.
12. 12. Drain the cooked vegetables.
13. 13. Rinse the vegetables with cold water.
14. 14. Set the vegetables aside.
15. 15. Heat the butter in a skillet.
16. 16. Sauté the leek, mushrooms, and garlic in the butter.
17. 17. Season the mixture with salt.
18. 18. Season the mixture with pepper.
19. 19. Season the mixture with chili.
20. 20. Add a little vegetable broth powder.
21. 21. Deglaze the skillet with the cream substitute.
22. 22. Add the tortellini to the skillet.
23. 23. Mix in the beans and broccoli florets.
24. 24. Let everything heat through in the skillet.
25. 25. Mix cornstarch with a little water if you want to thicken the sauce.
26. 26. Add the thickening if needed.
27. 27. Fold in the halved cherry tomatoes.
28. 28. Season the skillet with salt and pepper to taste.
29. 29. Serve the skillet topped with freshly grated Parmesan.

Nutrition per serving

• kcal: 420
• Protein: 14 g · Fett/Fat: 18 g · Carbs: 52 g