Totally Easy Tortellini-Ricotta-Spinach in mushroom sauce
Hello all you beauties,
I’m Drina C and i’m pretty sure you haven’t heard of me.. yet, i’m not as popular as Ms. Aseya here. She’s a real good friend of mine and ever since I have started food blogging about 2 weeks ago, she’s been the best support I have had. We gather on weekends, do a little bead work and in turn she allows me to try my recipes on her with a 2 course lunch
Well check this out, this is something I came up with and it seriously takes no more than 30 minutes.
Here’s what you’ll need:
250g Ricotta-spinach Tortellini (The art of pasta making is something else and something i definitely don’t know; so lets stick with the pre-made ones)
100g Fine french beans
Handful Shiitake mushrooms
200g white button mushrooms
3 cloves of garlic
½ large onion
2 handfuls of parsley
Juice of 1 lemon
2 red chillies
100ml Sour cream
1 cup Olive oil
½ cup water
Handful of cherry tomatoes
Lets start off with the mushroom sauce. Puree the white button mushrooms, parsley with the juice of 1 lemon and ½ cup of water. Once reaching a smooth consistency mix in the sour cream with a spatula and set aside.
Dice the onion, red chillies and cloves of garlic finely. Toss them into a pan with some olive oil. Slice up the shitake mushrooms length wise and add them to the pan. Once the onion starts to change color, add in the mushroom sauce.
Cut the fine beans like so and fry them lightly in a separate pan for about 2-3 minutes.
Add the french beans to the mushroom sauce, stir and let it simmer for another 2-3 minutes.
Set the tortellini in a pot of salted hot boiling water for roughly about 1-2 minutes (follow instructions as per packet)
Add the tortellini into the mushroom sauce.
Finally cut the cherry tomatoes in quarters; add to the pan and cook for 2-3 minutes.
There it is, serve and garnish; nice and easy and under 30 minutes.
If you’d like to know more about me and my recipes you are very welcomed to visit my world via www.eaternalzest.com