Ingredients for Mushroom Tortellini In Curry Cream
- 1 medium shallot, finely chopped
- Fresh Jalapeno Pepper
- 1 tablespoon curry powder
- Garlic Clove
- Cooking Oil
- Reduced Sodium Chicken Broth
- Unsweetened Coconut Milk
- Mushroom Tortellini
- Fresh Basil
- Tomatoes
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How to Make Mushroom Tortellini In Curry Cream
- Heat olive oil in a medium saucepan over medium heat. Add shallot, jalapeño, and garlic; cook for 1 minute, or until softened.
- Stir in curry powder and cook for 30 seconds, until fragrant.
- Add mushrooms and cook for 2-3 minutes, until softened.
- Pour in chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 5 minutes.
- Stir in coconut milk, tortellini, and basil.
- Cook for 5-7 minutes, or until tortellini is cooked through and tender.
- Gently stir in diced tomatoes and heat through. Do not boil.
- Ladle into bowls and garnish with extra basil, if desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
100g
Carbs
2g
