spinach cashew tortellini
Ingredients
- For the dough:
- 150g flour
- 150g wheat semolina
- 160ml water
- For the filling:
- 1 onion
- 2 garlic cloves
- 3 handful Spinach
- 170g Cashews
- 2tb oil
- Rasp of 1 lemon
- 2tb nutritional yeast
- 1/2ts nutmeg
- salt, pepper
- For the sauce:
- 4 garlic cloves
- 1 handful spinach
- 3 handful mushrooms
- 1tb nutritional yeast
- Splash of lemon
- Olive oil
- Handful parsley
- 3tb soy sauce
- Good pinch of chilli
- 1/2pack soy cream
- 2 spring onions
- On top:
- 2 handful arugula
Preparation
Mix flour, semolina and water together
Knead until smooth
Place into a ball in cling film
Add to the fridge for one hour
Place cashews into a bowl and add hot water on top
Let it sit for half an hour
Pour away the water
Chop onion and garlic cloves for the filling
Wash the spinach
Heat up oil in a pan
Fry the garlic and onion with nutmeg, salt and pepper
Add the spinach and nutritional yeast
Take from the stove
Puree all ingredients of the filling together
Roll out the dough
Cut out circles with a glas
Add 1ts of the filling on the middle of each circle
Close the dough and close the sides of the half circle
Then bring together the sides to get the typical shape
Squeeze together so that they do not reopen in the water
Repeat with all tortellinis
Bring water to boil
Reduce the heat so that the water simmers
Add in the tortellinis
Cook for about four minutes
They will rise to the top when they are ready
Chop garlic for the topping
Chop mushrooms
Heat up plantbased butter in a pan
Add garlic and mushrooms
Place the tortellini and spinach in the pan
Feel free to add more plantbased butter
Spice with salt and pepper
Serve with arugula on top
