Mushroom Tortellini | Plant Based Brandon

Plant Based Brandon

Name: Mushroom Tortellini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Spicely Organics Seasoning, Italian, Organic; Stahlbush Island Farms Cut Spinach; Oaktown Spice Shop Spanish Smoked Paprika; Pacific Foods Organic Low Sodium Vegetable Broth; Spicely Organics Black Pepper, Ground, Organic; Ciuti Extra Virgin Olive Oil; Kosher; California Healthy Harvest Tomato Paste; Christopher Ranch Organic Black Garlic; Oaktown Spice Shop Minced Shallots

Print recipe

Mushroom Tortellini

Serves 415 mins prep20 mins cook

A lovely recipe for Mushroom Tortellini featuring trumpet mushrooms and vegan ingredients. This dish is enhanced with Italian spices, sun-dried tomatoes, and a creamy vegan half & half, perfect for a satisfying meal.

0 servings

What you need

tbsp extra-virgin olive oil

Spicely Organics Seasoning, Italian, Organic

tsp italian seasoning

cup spinach

Oaktown Spice Shop Spanish Smoked Paprika

tsp smoked paprika

Pacific Foods Organic Low Sodium Vegetable Broth

cup vegetable broth

Spicely Organics Black Pepper, Ground, Organic

tsp black pepper

tsp kosher salt

cup tomato paste

clove garlic

shallot

Shop Recipe

Instructions

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.

View original recipe