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Tortellini With Cream and Wild Mushroom Sauce [Vegan]
I had a packet of spinach tortellini that was gifted to me a few weeks back – mushroom and spinach filled – and I decided to accentuate the flavors further. I wanted a bowl of succulent tortellini and no compromises. So here is what I created, and I have to... Read More
Ingredients You Need for Tortellini With Cream and Wild Mushroom Sauce [Vegan]
How to Prepare Tortellini With Cream and Wild Mushroom Sauce [Vegan]
- Cook your tortellini al dente (don’t overcook), rinse with cold water, and set aside. Cook mushrooms and zucchini separately.
- Now, in a large non-stick saucepan, add your cooked mushrooms and their juices, tempeh bacon, and garlic. Stir around on a medium heat for a couple of minutes.
- Next, add the zucchini, mix again, and finally, add half the cream. Stir and cover for one minute. Then, add the remaining ingredients, except for the vegan Parmesan cheese and basil.
- Serve immediately with a drizzle of extra virgin olive oil, vegan Parmesan, and freshly cut basil leaves.
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