Tortelloni Vegan with spring vegetables

Ingredients

  • Tortelloni Vegan – 250 g
  • Vegan Formaggio sauce – 130 g
  • Young green asparagus, blanched – 7 pieces
  • Peas – 15 g
  • Pumpkin seeds – 10 g
  • Pink peppercorns – ½ tsp

Preparation

  1. Chop the asparagus finely and set the asparagus tips aside.
  2. Heat the sauce according to the instructions on the packaging and keep it warm in a bain-marie.
  3. Heat the Tortelloni for 3 minutes in lightly salted boiling water.
  4. Arrange the pasta in a cup and pour the sauce over it. Finish with the finely chopped asparagus, asparagus tips, peas, pumpkin seeds, and pink peppercorns.

Discover more recipes