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Creamy Vegan Mushroom Pasta
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Servings:
4
Author:
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Course:
Main Course
Keywords:
creamy vegan pasta
Vegan Pasta
š§ Ingredients
2 tbsp
olive oil
2
large yellow onions
thinly sliced
1/4 tsp
salt
1 tbsp
olive oil
8 oz
mushrooms
8 oz
spinach
1/3 cup
unsweetened plain plant milk
1/3 cup
oil or melted vegan butter
9 oz
vegan tortellini
I usedĀ Kite Hill [https://products.wholefoodsmarket.com/product/kite-hill-ricotta-tortellini-ceb9d6]
1/4 tsp
salt
black pepper
for serving
vegan parmesan
for serving
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Instructions
1
Heat the olive oil on medium-high heat in a large skillet. Add sliced onionsĀ
and cook for about 10 minutes, constantly stirring
2
Reduce heat to medium and continue cooking the onions for 10 more minutes,
continuing to stir, as onions brown even more without burning. Add a pinch of
salt over the onions
3
Continue cooking for 10 more minutes on medium or low heat, stirring
occasionally to make sure onions donāt burn stick to the bottom of the pan
4
Remove the onions from the skillet onto a plate.
5
Add the plant milk and vegan butter to a bowl and mix well using a whisk or
immersion blender, set aside
6
Heat the olive oil on medium heat. Add sliced mushrooms and sprinkle with a
pinch of salt. Cook mushrooms for about 5 minutes, occasionally stirring, until
mushrooms are soft
7
Add fresh spinach to the skillet and stir on low heat just until spinach starts
to wilt
8
Add back the caramelized onions
9
Add plant milk mixture and salt to the mushroom and spinach mixture and bring to
a quick boil. Immediately reduce to simmer. Keep stirring while the sauce
simmers for a couple of minutes
10
Cook tortellini according to package instructions.
11
Add tortellini to the creamy sauce. Stir on low heat for a couple of minutes to
reheat.
12
Top with fresh cracked black pepper and grated vegan parmesan when serving.
Ć
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