- In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, sun-dried tomatoes, mushrooms, Italian seasoning, and oregano. Sauté for 4–5 minutes, stirring often, until the vegetables are tender and fragrant.
- Pour in the white wine and scrape the bottom of the pan to deglaze. Let it reduce for about 2 minutes.
- Sprinkle in the flour, mix well, and cook for 2–3 minutes to form a light roux. Gradually whisk in the vegetable broth and bring to a boil. Let the mixture thicken slightly for 2 minutes, then add the tortellini and a pinch of salt. Lower the heat to medium-low, cover, and cook for 8–10 minutes, or until the pasta is tender.
- Remove from heat, then stir in the cream, parmesan, and spinach. Mix until the cheese melts and the spinach wilts. If the sauce is too thick, thin it out with a splash of warm broth or milk. Taste, adjust seasoning, and serve hot topped with grated pecorino.
Sun-Dried Tomato and Mushroom Tortellini
- Preparation 10 min
- Cooking 25 min
- Servings 4 à 6
- Freezing Je ne suggère pas
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for my sun-dried tomato andmushroom tortellini
- 2 tbsp olive oil
- 1 small yellow onion, finely chopped
- 4 garlic cloves, finely minced
- 1 cup (280 ml) sun-dried tomatoes, roughly chopped and lightly drained
- 125 g shiitake mushrooms, sliced
- 1 tsp Italian seasoning
- 1/2 tsp dried oregano
- 1/4 cup (60 ml) dry white wine
- 3 tbsp all-purpose flour
- 2 cups (500 ml) vegetable broth
- 600 g (about 5 cups) cheese tortellini, uncooked
- 1/2 cup (125 ml) 15% cooking cream
- 2 cups (500 ml) fresh baby spinach
- 1 cup (100 g) freshly grated parmesan cheese
- 1/2 cup (50 g) grated pecorino, for serving
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