- 1 package of ready made tortellini
- baby spinach leaves (around 150gr)
- 1 small package of almond vegan cream
- corn flour
- salt +pepper+ drypaprika 1 teaspoon + dry oregano or fresh parsley
Boil a package of tortellini in hot water, and put aside.
In a sauce pan cook the spinach leaves in a bit of olive oil then add the cream and let it boil. Add two teaspoons of corn flour (or plain flour) and season. Stir for a couple of minutes (so the cornflour doesn't clump) and add the boiled tortellini carefully so they won't open. Stir carefully and serve.
