Tortelloni with tomato-basil sauce

Name: Tortelloni with tomato-basil sauce
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 7-10 Tbsp salt, pepper, 1 pinch of sugar; 1-2 Garlic cloves; 1 Z; 2 TABLESPOONS Olive oil; 1 (250 g) Tortelloni bag; 1 can(s) (425 ml) Tomatoes; 200 ml clear soup; 3-4 Stem(s) fresh or 1 tablespoon frozen basil; 1 TABLESPOON sauce thickener; 4-5 Tbsp Whipped cream; 3 TABLESPOONS grated parmesan

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

7-10 Tbsp salt, pepper, 1 pinch of sugar
1-2 Garlic cloves
1 Z
2 TABLESPOONS Olive oil
1 (250 g) Tortelloni bag
1 can(s) (425 ml) Tomatoes
200 ml clear soup
3-4 Stem(s) fresh or 1 tablespoon frozen basil
1 TABLESPOON sauce thickener
4-5 Tbsp Whipped cream
3 TABLESPOONS grated parmesan

Directions

1
Boil up about 1 l salted water. Peel and chop garlic and onion. Peel and wash the carrots and cut them into large pieces. Cut lengthwise into slices, then into sticks, finally into small cubes
2
Heat the oil in a pan. Briefly sauté the onion, garlic and carrots. Pour tortelloni into boiling water and cook for 17-20 minutes
3
Add the tomatoes to the carrots and crush them. Add stock, bring to the boil and simmer for about 10 minutes. Wash and chop the basil. thicken sauce with sauce thickener and stir in basil
4
Refine sauce with cream and season with salt, pepper and sugar. Drain the tortelloni. Serve with the sauce and sprinkle with Parmesan cheese