Tortellini with mushrooms and milk filling

Name: Tortellini with mushrooms and milk filling - Dina N.
Ingredients: 250 g tortellini; 200 g fresh mushrooms; 200 g kabanos; Delaco milk core; 100 ml olive oil; 4 green onions; 1 red bell pepper; salt; pepper

Pasta/Pizza - Tortellini with mushrooms and milk filling by Dina N. - Recipia

One evening, I woke up craving something warm and hearty, but without the desire for complicated plans. I rummaged through the fridge and found what was handy: some tortellini, a few mushrooms, and a piece of soft cheese. I gathered everything else I had – a sausage, some green onions, and a red bell pepper. Nothing more was needed. Quick Info Total time: about 30-35 minutes Servings: 3-4 Difficulty: easy Recipe type: main dish, quick meal at home Ingredients 250 g tortellini 200 g fresh mushrooms 200 g sausage soft cheese (Delaco or similar) 100 ml olive oil 4 green onions 1 red bell pepper salt pepper Preparation method 1. Put a large pot of water on to boil. When it starts to boil, add plenty of salt, then the tortellini. Cook them according to the instructions on the package – for me, 2-3 minutes were enough. Drain the pasta well and set aside. 2. Slice the mushrooms thinly. Do the same with the green onions and the bell pepper. Slice the sausage into suitable pieces, not too small. 3. Heat the olive oil in a large pan. Add the onions, mushrooms, and bell pepper. Sauté over medium heat, stirring regularly, until the mushrooms have softened and the onions and bell pepper have become tender. Sprinkle with salt to taste. 4. Add the sausage to the pan, mix, and let it cook for a few more minutes. The sausage browns quickly and adds flavor. 5. Remove from heat. Place the tortellini in deep plates. Top with the vegetable and sausage mixture from the pan. Tear pieces of soft cheese and place them on each serving while the tortellini are still hot. Sprinkle with freshly ground pepper. Why I make this recipe often It’s made with whatever I have in the fridge, doesn’t require special technique or attention, and is suitable when I want something filling in a short time. Plus, if I have guests or simply want to vary the combinations, it adapts easily. Tips and variations Tips Use a wide pan so the vegetables aren’t crowded. Don’t rinse the pasta after boiling; it combines better with the hot vegetables. Substitutions You can use any type of mushrooms, including champignon or oyster mushrooms. If you don’t have soft cheese, fresh cheese, telemea, or mozzarella will work. The sausage can be replaced with another type of salami or even smoked sausages, but the taste will be different. Variations Add spinach to the vegetables if you have it on hand. You can sprinkle grated parmesan on top if you want a more intense flavor. Serving ideas It’s best served warm, while the soft cheese is slightly melted. It’s suitable for a quick lunch or a late dinner. Frequently asked questions 1. Can I use dried tortellini? Yes, but cook them according to the instructions, as the time differs from fresh ones. 2. Can it be made without sausage? Yes, the vegetables and soft cheese remain the base of the flavor. You can add more mushrooms for volume. 3. If I don’t have a bell pepper, can I use another type? Yes, you can use any pepper you have, although the flavor will be slightly different. 4. Should the soft cheese be at room temperature? Ideally, it breaks easier and melts more pleasantly on the pasta. 5. Can I prepare the vegetables in advance? Yes, but it’s best to quickly reheat them in the pan before combining them with the pasta. Nutritional values Estimate for one serving (out of 4): calories: 500-600 kcal protein: 18-20 g fat: 25-30 g carbohydrates: 50-60 g Values may vary, depending on the tortellini and type of sausage used. The soft cheese adds protein and some fats, but not excessively. Storage and reheating It doesn’t keep well for more than a day; pasta with simple vegetable sauces and cheese aren’t the same after sitting in the fridge. If there are leftovers, put everything in a container, refrigerate, and reheat in a pan with a little water or in the microwave. The soft cheese is best fresh, so if you can, add it just before serving.

Preparation

Boil the tortellini in salted water for the time indicated on the package. Drain the pasta. Sauté sliced mushrooms, onion, and bell pepper. Add salt. Add the sliced cabanos. Serve the tortellini warm with the vegetables, cabanos, and a sprinkle of cheese on top.

Tortellini with mushrooms and milk filling

Preparation

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