Vegetarian Tortellini Bake
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 537 |
| pro | 25 g |
| total fat | 15 g |
| sat. fat | 7 g |
| carb | 76 g |
| fibre | 5 g |
| chol | 1 mg |
| sodium | 87 mg |
| % RDI: | - |
| calcium | 36 |
| iron | 24 |
| vit A | 12 |
| vit C | 35 |
| folate | 21 |
Caramilizing onions takes some time but the resulting flavour is worth the investment. The sour cream sauce is as quick as can be.
Ingredients
Preparation
In bowl, stir together sour cream, 1/2 cup (125 mL of the stock and 2 tbsp (25 mL) of the flour. Set aside. In large nonstick skillet, heat oil over medium-high heat; cook onions and mushrooms, stirring often, for 10 to 15 minutes or until browned.
Sprinkle onion mixture with remaining flour; cook, stirring, for 1 minute. Add remaining stock, dill and pepper; bring to boil. Reduce heat to medium-low and cook, stirring often, for 5 minutes. Stir in sour cream mixture; cook, stirring, for 5 minutes or until thickened.
Meanwhile, in large pot of boiling salted water, cook tortellini for 10 minutes. Add broccoli florets; cook for 2 minutes or until tender but firm. Drain and return to pot. Toss with sauce and transfer to 8-cup (2 L) shallow casserole or 8-inch (2 L) square baking dish. Stir cheese with bread crumbs; sprinkle over pasta mixture. Bake in 375°F (190°C) oven for 20 minutes or until bubbly.
Source : © CanadianLiving.com
- Keywords : Vegetarian; Pasta; Sour Cream; Mushrooms; Boil; Bake; Broccoli; Parmesan;
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