This Vegan Mushroom Alfredo Tortellini is creamy, flavorful and absolute comfort food. With its smooth, rich texture and the delicious mushroom slices, you won't even notice it's a vegan alfredo sauce.
Course Main Course
Keyword Alfredo, Mushroom, Tortellini, Vegan
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 4people
Author Molnár-Papp Orsolya Anna
Ingredients
1tbspMargarine
1tbspOlive Oil
1smallShallot
1cloveGarlic
5cupsMushroomsCleaned, sliced
2cupsAlmond MilkOr any other vegan milk.
1tbspNutritional Yeast
2tbspFlourSubstitute with gluten-free flour or cauliflower for gluten-free, grain-free option.
SaltTo taste
Black PepperTo taste
Thyme, Rosemary, Savory, TarragonTo taste
2packsTortelliniYour choice of flavor
Instructions
Boil and salt the water for the tortellini.
Clean and slice the mushrooms.
Peel the shallot and the garlic.
Dice the shallot and crush the garlic.
Cook the tortellini.
Add the margarine and olive oil to a pan.
Pour the diced shallot to the pan.
Sauté it, when it's getting a translucent, add the garlic, so it won't burn.
Add the mushrooms.
Spice it.
Sauté the mushrooms.
When the mushrooms look almost done, add the milk and the nutritional yeast. Stir it well!
Add the flour and whisk it in the sauce.
Cook it for a few more minutes so the flour is fully cooked as well.
Drain the tortellini when it's cooked, then fold it into the vegan mushroom alfredo.
Notes
Other optional flavorings:
Sage
Cayenne pepper
Turmeric
Parsley
Chive
Dijon mustard
Italian seasoning
Splash of white wine (add when you sauté the mushrooms)