Pan Fried Pumpkin Tortellini w/ avocado tomato sauce and balsamic mushrooms

There’s A LOT going on here – but everything about it is delicious.  This was one of my first attempts at a vegan meal from scratch and I definitely wasn’t disappointed!

Waste Free? NO

Why not? Because of the rice paper sheets

What can I do? You could always use cooked lasagne sheets (San Remo does them in cardboard boxes woop!) if you don’t need it to be gluten free – or MAKE YOUR OWN

Give it a go!

Pan fried tortellini with avocado semi dried tomato sauce and sautéed spinach
For the avocado sauce: • ½ avocado • ¼ C semi dried tomato (with the oil) • 2 tsp chopped dill • Juice of 1 lemon (keep ½ the zest for the tortellini) • 1 C water
Add everything to a blender and blend until smooooth!!! Add salt and pepper if desired

For the tortellini: • 150g diced pumpkin • 1 field mushroom (or 4 button mushrooms) • ¼ tsp nutmeg • ¼ tsp oregano • 2 T balsamic vinegar • 1 T olive oil • ½ tsp garlic • ½ zest lemon • 5 sheets rice paper • Extra oil for pan frying (or use a non stick pan)
Preheat the oven to 200’C. Place pumpkin, mushrooms, herbs, balsamic and oil on a tray and bake for 20 minutes until pumpkin is tender. Then add to a food processor with the garlic and lemon and blend until smooth consistency (or you can keep it slightly chunky for texture).
To make the tortellini, work one at a time with rice paper sheets. Soak in hot water for 10 seconds until just pliable, place onto a chopping board. Cut into quarters, and place teaspoons of mixture into the centre of each quarter. Fold each like a burrito (from the sides, then the bottom) and tuck extra underneath. Keep working until mixture is gone.

To serve: • 75g (half a packet) baby spinach • ½ zucchini, sliced on a mandolin • ¼ Spanish onion, sliced on a mandolin • Small handful of walnuts, lightly toasted
Heat oil in a pan on med-high. Place tortellini in a pan (1/2 at a time) and pan fry 1 minute each side or until slightly golden and crunchy. Place aside. Add zucchini and Spanish onion to empty pan and stir fry for 1 minute, add spinach and a dash of water with half of the avocado sauce. Stir through until just heated (20 seconds) then turn off heat.

To serve, place a bed of the spinach mixture in each bowl and top with the crispy rice-paper tortellini. Garnish with extra sauce and toasted walnuts.
Serves 2 extremely healthy people =)

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