Tortellini pan with green vegetables

Super green and therefore super healthy!!

1 pac of tortellini with ricotta filling (or another vegetarian filling)
150g musrooms – cut them into quarters
1/2 broccoli – in florets
1/2 leek – cut into rings
150g frozen beans
2 garlic cloves – cut into dices
1 onion – cut into dices
1 cup of sour cream/ vegan alternative
50ml cream/ vegan alternative
2 tbsp. processed cheese/ vegan alternative
salt, pepper, basil, cayenne pepper, 1 squeeze of lemon juice, 1/2 tsp broth

Cook the tortellini according to instructions and set them aside.
Cook the broccoli florets and the beans in salted water for about 7-8 minutes until their al dente and quench them in cold water.
Put the vegetables aside.

Fry the onion, garlic and leek, Add the mushrooms and fry everything.
Mix the sour cream with the cream and the processed cheese and add it to the pan.

Add the tortellini, broccoli and beans and stir them in.
Let it simmer until eveything is hot and seasonn it well.

Serve with feta or other cheese.

This dish can of cours also be prepared vegan – replacing the igredients with vegan alternatives works great!