Mushroom Tortellini

1: In a large pan, heat the olive oil over medium heat.

2: Add the minced shallot and garlic, cooking until soft.

3: Stir in the trumpet mushrooms, cooking until tender.

4: Season with kosher salt, black pepper, Italian seasoning, smoked paprika, and red pepper flakes.

5: Mix in the sun-dried tomatoes, tomato paste, and vegetable broth.

6: Bring the mixture to a simmer, then add the vegan Tortellini and cook according to package directions.

7: Once the Tortellini is cooked, stir in the vegan half & half and spinach until wilted.

8: Finish by mixing in the vegan parmesan cheese.