Tortellini with spinach, mushroom and walnut cream
Food — di Redazione
An unusual dressing for tortellini, with vegetables, walnuts and rice milk. Those who are not keen on creamy sauces can add less milk for a thicker, more robust result.
Tortellini with spinach, mushroom and walnut cream
An unusual dressing for tortellini, with vegetables, walnuts and rice milk. Those who are not keen on creamy sauces can add less milk for a thicker, more robust result.
Ingredients for tortellini with spinach, mushroom and walnut cream (serves 4)
- 350 g tortellini (meat-free)
- 1 cup sliced button mushrooms
- 300 g fresh spinach
- rice milk
- 1 onion
- 1 clove of garlic
- 1 bunch of parsley
- 10–15 walnuts
- Parmigiano Reggiano (to taste)
- whole sea salt
- extra-virgin olive oil
- ground black pepper
How to prepare tortellini with spinach, mushroom and walnut cream
In a large frying pan, sauté the sliced mushrooms with the garlic, oil and onion. Season with salt and stir well. Halfway through cooking, add the washed (but not spun dry) spinach and stir until wilted. At this point, add 2 glasses of rice milk, adjust the salt, add a grind of pepper and leave on the heat until the mushrooms are fully cooked, stirring continuously and allowing the rice milk to reduce slightly.
Meanwhile, bring a pot of water to the boil for the tortellini, shell the walnuts and chop them roughly, then wash and chop the parsley. Cook the tortellini according to the manufacturer's recommended cooking time. Drain and dress with the mushroom, spinach and rice milk sauce.
Sprinkle each plate with the chopped parsley and crushed walnuts. Grated or shaved Parmigiano Reggiano, to taste.