Creamy Vegan Mushroom Pasta
Ingredients
Caramelized Onions
- 2 tbsp olive oil
- 2 large yellow onions thinly sliced
- 1/4 tsp salt
Creamy pasta sauce
- 1 tbsp olive oil
- 8 oz mushrooms
- 8 oz spinach
- 1/3 cup unsweetened plain plant milk
- 1/3 cup oil or melted vegan butter
- 9 oz vegan tortellini I used Kite Hill
- 1/4 tsp salt
- black pepper for serving
- vegan parmesan for serving
Instructions
Caramelized Onions
- Heat the olive oil on medium-high heat in a large skillet. Add sliced onions and cook for about 10 minutes, constantly stirring
- Reduce heat to medium and continue cooking the onions for 10 more minutes, continuing to stir, as onions brown even more without burning. Add a pinch of salt over the onions
- Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t burn stick to the bottom of the pan
- Remove the onions from the skillet onto a plate.
Creamy Sauce
- Add the plant milk and vegan butter to a bowl and mix well using a whisk or immersion blender, set aside
- Heat the olive oil on medium heat. Add sliced mushrooms and sprinkle with a pinch of salt. Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft
- Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt
- Add back the caramelized onions
- Add plant milk mixture and salt to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer. Keep stirring while the sauce simmers for a couple of minutes
Tortellini
- Cook tortellini according to package instructions.
- Add tortellini to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
- Top with fresh cracked black pepper and grated vegan parmesan when serving.