Cappelletti with Veggie-Bolo

Name: Cappelletti with Veggie-Bolo
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 Cauliflower; 250 g Mushrooms; 2 Garlic cloves; 3 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 1 TABLESPOON Tomato paste; 400 g strained tomatoes; 2 stem(s) Oregano; 500 g Cappelletti (pasta pockets with rocket-fresh cheese filling; refrigerated shelf)

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

What the Hack?! Looks like meat, but it's shredded cauliflower. And filled mini pasties from the fridge. What the hell was that? Your meal, on its way to the table.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/2 Cauliflower
250 g Mushrooms
2 Garlic cloves
3 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
1 TABLESPOON Tomato paste
400 g strained tomatoes
2 stem(s) Oregano
500 g Cappelletti (pasta pockets with rocket-fresh cheese filling; refrigerated shelf)

Directions

1
Wash, clean and roughly grate the cauliflower. Clean and coarsely chop the mushrooms. Peel garlic and chop finely. Heat oil in a large pan. Fry the mushrooms, cauliflower and garlic over a high heat for 3-5 minutes, turning them over.
2
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Stir the tomato paste into the vegetable pan and fry briefly. Stir in strained tomatoes. Wash oregano, shake dry and add. Season with salt and pepper. Simmer covered for about 5 minutes.
3
In the meantime, put the pasta pockets in boiling salted water and let them steep according to the instructions on the packet. Pour into a sieve and drain. Serve with the sauce.