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.
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.
