Tortellini with broccoli and walnut cream sauce

Name: Tortellini with broccoli and walnut cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 packs (225 g each) Tortellini with cheese filling (from the refrigerator); 7-10 Tbsp Sea salt; 250 g Broccoli; 1 small onion; 1 TABLESPOON Butter or margarine; 1/4 l Vegetable and yeast broth; 2 Tomatoes; 200 g Whipped cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper; 1 TEASPOON Lemon juice; 40 g Walnut kernels

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 packs (225 g each) Tortellini with cheese filling (from the refrigerator)
7-10 Tbsp Sea salt
250 g Broccoli
1 small onion
1 TABLESPOON Butter or margarine
1/4 l Vegetable and yeast broth
2 Tomatoes
200 g Whipped cream
2 TABLESPOONS sauce thickener
7-10 Tbsp Pepper
1 TEASPOON Lemon juice
40 g Walnut kernels

Directions

1
Put the tortellini in plenty of boiling salted water and let them simmer for 2 minutes at low heat. Pour onto a sieve and drain. Clean and wash the broccoli and cut into florets. Peel and finely chop the onion. Heat the fat in a pot and sauté the onions. Add broccoli and stock, bring to the boil and cook for 3 minutes.
2
Clean, wash and slice the tomatoes. Add cream to the broccoli and bring to the boil. Stir in sauce thickener, bring to the boil again and season with salt, pepper and lemon juice. Add tortellini and tomatoes to the sauce and warm up. Coarsely chop the nuts. Arrange tortellini on plates and sprinkle with nuts
3
Scarf: Meyer Mayor