Tortellini cremosi ai funghi in una sola pentola

Ingredienti

• 2 tbsp olive oil
• 2 shallots
• 3 cloves garlic
• 250 grams of mushrooms (e.g., cremini, button, or a mix)
• 1 tbsp parsley
• 1 tsp dried thyme
• Salt and pepper, to taste
• 500 grams of vegan tortellini
• 2 cups vegetable broth
• 3/4 cup coconut milk (or vegan cooking cream)
• 100 grams of fresh spinach
• 2 tbsp nutritional yeast (or vegan parmesan)
• Fresh parsley for garnish

Preparazione

1. 1

   Slice shallots and mushrooms, mince the garlic and...: Slice shallots and mushrooms, mince the garlic and roughly chop the parsley and spinach.

2. 2

   Heat olive oil in a large pot or...: Heat olive oil in a large pot or deep skillet over medium heat. Add the sliced shallots and cook for 2-3 minutes until softened.

3. 3

   Stir in the minced garlic, sliced mushrooms, and...: Stir in the minced garlic, sliced mushrooms, and chopped parsley. Cook for 5-7 minutes, until the mushrooms release their moisture and start to brown. Season with thyme, salt, and pepper.

4. 4

   Add the fresh tortellini to the pot and...: Add the fresh tortellini to the pot and pour in the vegetable broth. Bring to a gentle boil, then reduce the heat to a simmer. Cook for about 5-7 minutes, stirring occasionally, until the tortellini is tender and cooked through.

5. 5

   Pour in the coconut milk (or cream) and...: Pour in the coconut milk (or cream) and stir to combine. Simmer for another 2-3 minutes, allowing the sauce to thicken.

6. 6

   Stir in the fresh spinach and nutritional yeast...: Stir in the fresh spinach and nutritional yeast (or vegan parmesan). Let the spinach wilt and mix into the sauce. Taste and adjust the seasoning with more salt and pepper if needed.

7. 7

   Serve the creamy tortellini hot, garnished with fresh...: Serve the creamy tortellini hot, garnished with fresh parsley and additional vegan parmesan or nutritional yeast.