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The ultimate midweek comfort: Creamy Vegan Mushroom Pasta with a savory balanced sauce, ready in under 30 minutes.

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Caramelized Onions Heat olive oil in a large skillet on medium-high. Add sliced onions, cook for 10 minutes while stirring.

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Caramelized Onions Reduce to medium heat, continue cooking onions for 10 more minutes, browning evenly. Sprinkle with a pinch of salt

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Prepare Plant Milk Mixture: Combine plant milk and vegan butter in a bowl, using a whisk or immersion blender, ensuring a smooth blend. Set aside.

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Sauté Mushrooms and Spinach: Sauté mushrooms in olive oil over medium heat with a pinch of salt for 5 minutes until soft, then add spinach and cook until wilted

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Finalize Sauce: Add back caramelized onions, pour in plant milk mixture, and season with salt. Bring to a quick boil, then lower to a simmer, stirring as flavors meld for a couple of minutes

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Tortellini Cook tortellini as directed on the package

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Gently mix cooked tortellini with the creamy sauce over low heat. Serve with a sprinkle of cracked black pepper and vegan parmesan on top

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Dive into a bowl of pure comfort with this Creamy Vegan Mushroom Pasta, where rich and creamy flavors come together in perfect dish.

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