Mike and I have had quite a few double dates in the last few days! Today, we had James and Anna over for dinner. We tried out a new recipe that was quite delicious, so I thought we'd share. The original version can be found here, but we made a few tweaks.
- 1 cup (250 mL) light sour cream
- 3 cups (750 mL) vegetable stock
- 1/3 cup (75 mL) all-purpose flour
- 2 tsp (10 mL) olive oil
- 2 onions, sliced
- 3 cups (750 mL) sliced mushrooms, (8 oz/250 g)
- 1/2 tsp (2 mL) dried dillweed
- 1/4 tsp (1 mL) pepper
- 2 bags of Olivieri Tortellini (350g each, 700g total)
- 2 cups (500 mL) broccoli florets
- 1/4 cup (60 mL) freshly grated Parmesan cheese (we used way more)
- 1/4 cup (60 mL) fresh bread crumbs (also a lot more)
In bowl, stir together sour cream, 1/2 cup of the stock and 2 tbsp of the flour. Set aside. In large nonstick skillet, heat oil over medium-high heat; cook onions and mushrooms, stirring often, for 10 to 15 minutes or until browned.
Sprinkle onion mixture with remaining flour; cook, stirring, for 1 minute. Add remaining stock, dill and pepper; bring to boil. Reduce heat to medium-low and cook, stirring often, for 5 minutes. Stir in sour cream mixture; cook, stirring, for 5 minutes or until thickened.
Meanwhile, in large pot of boiling salted water, cook tortellini for 5-7 minutes. Add broccoli florets; cook for 2 minutes or until tender but firm. Drain and return to pot. Toss with sauce and transfer to 8-cup (2 L) shallow casserole or 8-inch (2 L) square baking dish. Stir cheese with bread crumbs; sprinkle over pasta mixture. Bake in 375°F (190°C) oven for 20 minutes or until bubbly.
This is the final result! When we measured the cheese, Mike decided that when the recipe said 1/4 cup, they actually meant for us to grate the entire package, and then we added equal amounts of bread crumbs. We served it with garlic bread, and it was delish.