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Sudie B
Tortelloni with blue cheese and mixed mushrooms
Fresh tortellini filled with pumpkin and sage, with mushrooms, gorgonzola and arugula.
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Ingredients
Directions
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Bring a generous pot of water to the boil. Cut the mushrooms into pieces.
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Heat the olive oil in a frying pan and fry the mushrooms for 7 minutes on medium heat. Meanwhile, cook the tortelloni 6 min. Cooked.
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Divide the arugula over 4 plates. Scoop out the pasta with a slotted spoon and spread over the rocket. Spoon the mushrooms.
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Divide the gorgonzola into pieces, drizzle with the olive oil and season with some pepper.
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Nutrition
630Calories
Sodium35% DV840mg
Fat52% DV34g
Protein46% DV23g
Carbs19% DV56g
Fiber16% DV4g
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