Tortellini con tomate seco y champiñones

Ingredientes

• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 4 garlic cloves, finely minced
• 1 cup (280 ml) sun-dried tomatoes, roughly chopped and lightly drained
• 125 g shiitake mushrooms, sliced
• 1 tsp Italian seasoning
• 1/2 tsp dried oregano
• 1/4 cup (60 ml) dry white wine
• 3 tbsp all-purpose flour
• 2 cups (500 ml) vegetable broth
• 600 g (about 5 cups) cheese tortellini, uncooked
• 1/2 cup (125 ml) 15% cooking cream
• 2 cups (500 ml) fresh baby spinach
• 1 cup (100 g) freshly grated parmesan cheese
• 1/2 cup (50 g) grated pecorino, for serving

Preparación

1. 1

   --- Préparation ---

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, sun-dried tomatoes, mushrooms, Italian seasoning, and oregano. Sauté for 4, 5 minutes, stirring often, until the vegetables are tender and fragrant.

3. 3

   Pour in the white wine and scrape the bottom of the pan to deglaze. Let it reduce for about 2 minutes.

4. 4

   Sprinkle in the flour, mix well, and cook for 2, 3 minutes to form a light roux. Gradually whisk in the vegetable broth and bring to a boil. Let the mixture thicken slightly for 2 minutes, then add the tortellini and a pinch of salt. Lower the heat to medium-low, cover, and cook for 8, 10 minutes, or until the pasta is tender.

5. 5

   Remove from heat, then stir in the cream, parmesan, and spinach. Mix until the cheese melts and the spinach wilts. If the sauce is too thick, thin it out with a splash of warm broth or milk. Taste, adjust seasoning, and serve hot topped with grated pecorino.