Tortelloni vegan stir fry with vegetables
Easy
Serve hot
Print recipe
Ingredients
- Tortelloni Vegan (ref. D73) - 250 g
- Leaf spinach - 60 g
- Blond mushrooms - 7 pcs
- Chopped garlic - 1 clove
- Roasted pine nuts - 1/2 tbsp
- Caperberries in brine - 7 pcs
- Olive oil - 1 tbsp
- Fresh thyme - 1/2 branch
- Chopped sage - 7 leaves
- Smoked salt
- Pepper
Preparation
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Ingredients
- Tortelloni Vegan (ref. D73) - 250 g
- Leaf spinach - 60 g
- Blond mushrooms - 7 pcs
- Chopped garlic - 1 clove
- Roasted pine nuts - 1/2 tbsp
- Caperberries in brine - 7 pcs
- Olive oil - 1 tbsp
- Fresh thyme - 1/2 branch
- Chopped sage - 7 leaves
- Smoked salt
- Pepper
Tortelloni vegan stir fry with vegetables
Preparation
Stir-fry the mushrooms, spinach and garlic in olive oil. Be careful not to burn the garlic.
Heat the vegan tortelloni for 3 min. in slightly salted boiling water and drain.
Then add the tortelloni to the sautéed vegetables, along with the thyme and sage. Season with smoked salt and pepper.
Arrange everything in a bowl or deep plate and decorate with the capers and pine nuts.
Preparation in cold line
Prepare the vegetables with the chopped thyme and sage as described above and let them cool. Add the thawed tortelloni to the cold preparation.
Divide between trays and garnish with capers and pine nuts.