Tortellacci Vegetarian – Small Portion Recipe
Tortellacci with vegetarian tomato-wine sauce and Besciamella sauce served with sautéed mushrooms.
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Ingredients
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Pasta and Sauces
Method
Preparation and Cooking
- 1
Cook the Tortellacci
Bring a large pot of salted water to a boil. Cook the tortellacci according to the package instructions until al dente. Drain and set aside.
- 2
Prepare the Tomato-Wine Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Pour in red wine and let it simmer for 2-3 minutes. Add the tomato sauce, salt, black pepper, and chopped basil. Stir and let it simmer for about 10 minutes.
- 3
- 4
Assemble the Dish
In a serving plate, place the cooked tortellacci. Pour the tomato-wine sauce over the pasta and drizzle with besciamella sauce. Top with sautéed mushrooms and sprinkle grated Parmesan cheese.
