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 say, overly delicious indeed, was the result. Easy-as-pie to make too.

Tortellini With Cream and Wild Mushroom Sauce [Vegan]

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  • 1 package vegan tortellini of your choice
  • 2 garlic cloves, finely chopped
  • 3 slices tempeh bacon, cut into small pieces and fried separately
  • 1 zucchini, sliced and cooked separately from other ingredients
  • 2 cups mixed wild mushrooms, cooked separately from other ingredients
  • 2 cups of vegan cream, such as cashew cream or soy cream of your choice
  • A little extra non-dairy milk, to keep it creamy without congealing
  • Salt, to taste
  • Fresh basil, chopped, for garnishing
  • Vegan Parmesan, for topping (optional)


  1. Cook your tortellini al dente (don’t overcook), rinse with cold water, and set aside. Cook mushrooms and zucchini separately.
  2. 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.
  3. 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.
  4. Serve immediately with a drizzle of extra virgin olive oil, vegan Parmesan, and freshly cut basil leaves.


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