Tortellacci Vegetarian – Small Portion (no Mushrooms) Recipe
Tortellacci with vegetarian tomato-wine sauce and Besciamella sauce served with sautéed
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Ingredients
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Tortellacci and Sauces
Method
Preparation and Cooking
Cook the Tortellacci
Bring a pot of salted water to a boil. Cook the tortellacci for about 4-5 minutes until they float to the surface. Drain and set aside.
Prepare the Tomato-Wine Sauce
In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Pour in the tomato sauce and red wine, then season with salt and black pepper. Let it simmer for 10 minutes.
Add Fresh Basil
Tear the fresh basil leaves and add them to the sauce, stirring well to combine.
Sauté the Spinach
In another pan, sauté the fresh spinach in a little olive oil until wilted. Season with salt and pepper to taste.
Assemble the Dish
On a plate, add a layer of the tomato-wine sauce, then place the cooked tortellacci on top. Drizzle with Besciamella sauce and sprinkle with grated Parmesan cheese. Serve with sautéed spinach on the side.