Tortellini in Leek & Mushroom Sauce

Tortellini with Leeks

With just a few ingredients you’ll have dinner ready in no time! Delicious filled tortellini is accompanied with button mushrooms, parmesan cheese and leek to create a perfectly textured pasta!

[recipe servings=4 time=8 Minutes Difficulty=Easy]


2 Cauliflower Heads, Cut Into Florets

4 Tablespoons Olive Oil, Divided

¼ Cup Chopped Hazelnuts

1 Tablespoon Maple Syrup

2 Tablespoons Cider Vinegar

1 Tablespoon Pomegranate Molasses (Optional)

Salt To Taste

Seeds Of ½ Pomegranate

Fresh Mint



  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. 
  2. On the prepared baking sheet, toss the cauliflower florets with 2 tablespoons olive oil and a big pinch of salt. Roast for 15 minutes, until fork-tender and crisp on the edges. Remove from the oven and cool slightly. 
  3. Spread the hazelnuts on the empty baking sheet and toast in the oven for 4-5 minutes, until fragrant and crisp. Remove from the oven and cool slightly. 
  4. In a jar, combine the remaining 2 tablespoons olive oil, maple syrup, vinegar, pomegranate molasses, and ½ teaspoon salt. 
  5. Transfer the cauliflower to a serving platter. Top with hazelnuts, pomegranate seeds, and dressing. Garnish with mint leaves. 



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