Creamy Lemon and Garlicky Tortellini with Mushrooms

This is a delicious creamy sauce made from cashews! It’s dairy free and so addictive!
A photo of a bowl of cheesy tortellini with garlicky mushrooms on top
A delicious and creamy bowl of tortellini with mushrooms and spinach

Vegan Pasta Recipe Ingredients

This is a delicious way to use cashews. I feel like I use coconut milk/cream, and potatoes so often that this was a nice alternative!

  • Cashews is what makes this sauce so thick! It also adds protein to this meal! Just make sure they’ve been soaked for at least 4 hours!
  • Lemon juice adds a bit of tang to the recipe. 1 and half lemons may seem like a lot but the cashews are such a strong flavour that the lemons will help tone it down.
  • Olive oil adds richness.
  • Mushrooms can be mixed inside the sauce or served as a topping!
  • Garlic and onion powder No recipe is complete without these two powerhouses! They just bring all the flavours together
  • Vegetable broth (and pasta cooking water, if you like) loosens the sauce as needed.
  • Pasta. I used a mushroom tortellini but anything can do
  • Spinach Adding this component will amp up your iron!
  • Dill is such a delicious punch of flavour. I love using this with lemon and garlic!
a flat lay of all the ingredients used
Ingredients used

Gluten Free Options?

Could you sub a gluten free pasta for the tortellini? Absolutely! Any sized gluten free pasta will do with this recipe!

Cashew replacements

I haven’t made this particular recipe without cashews but I was considering other options like:

  • soft tofu
  • white beans
  • coconut cream
a photo showing the creaminess of the cashew sauce
A close peek at the richness of the cashew sauce

Substitutions that can be used for this pasta!

This vegan pasta is a great recipe to play with! The creamy, luscious vegan pasta sauce is a fantastic starting point for different combinations of vegetables, noodles, seasonings, and more. Here are a few ideas for changing it up:

  1. Sub in other vegetables! I personally love mushrooms and spinach together. If that’s not your thing, you can substitute zucchini, broccoli or even yellow peppers!
  2. Omit the pasta! If pasta is not your thing just add in more vegetables or be creative with the vegetables (Make cauliflower rice!)
  3. Add in more heat! I added some red chili pepper flakes. You could also add more black pepper on top.
  4. Toppings: Sub the basil for dill or even add some nuts on top for an extra crunch. Add some vegan parmesan for some more delicious flavour!


I hope you guys enjoy this recipe!

A photo of a bowl of cheesy tortellini with garlicky mushrooms on top
A delicious and creamy bowl of tortellini with mushrooms and spinach
A photo of a bowl of cheesy tortellini with garlicky mushrooms on top

Creamy Lemon Garlic Tortellini with Garlicky Mushrooms

Pasta cravings are over with this incredibly creamy and delicious bowl of tortellini
Prep Time 4 hrs 20 mins
Cook Time 15 mins
Course dinner, Main Course
Cuisine American
Servings 4 people
Calories 786 kcal

Ingredients
  

Sauce ingredients

  • 2 tsp olive oil extra virgin
  • 1/2 onion yellow
  • 1 tbsp tomato paste
  • 1 cup spinach baby spinach, chopped
  • 1/2 tsp paprika powder
  • 1 1/2 lemons juiced
  • 3 garlic cloves minced
  • 2 + 1 cup vegetable stock 1 cup is for blending and the other is to thin the sauce in the pan
  • 1 tsp salt
  • 1/4 tsp pepper extra for garnish
  • 2 cups cashews soaked previously for at least 4 hours
  • 1 cup heavy oat cream I used an oat creamer and this is optional. You can also use any dairy free milk really

Garlicky Mushrooms

  • 5 cremeni mushrooms medium
  • 2 garlic cloves minced
  • 2 tsp olive oil extra virgin

Cashews

  • 2 cups cashews soaked for 4 hours at least, or overnight

Tortellini

  • 2 cups home made or store bought tortellini cooked to package directions

Instructions
 

Soaking Cashews

  • Soak cashews in a medium bowl for at least 4 hours or overnight preferably

Garlicky Mushrooms

  • Dampen a washcloth, and pat your mushrooms clean.
  • Slice them to your desired thickness. They do get smaller a bit when cooked
  • Coat a large pan with olive oil and let it warm up on low medium heat
  • add your minced garlic to the pan and let it soften
  • Add your mushrooms in, spreading them out as best as you can.
  • Let them cook like this for 5 minutes. Remove to a bowl.

Cashew Sauce

  • Using the same pan as the garlicky mushrooms, coat your pan with olive oil again
  • Let it sauté for a few minutes on medium low heat
  • add your minced garlic and allow it to get fragrant and soft
  • add in your tomato paste and mix
  • Add in all your spices, including salt
  • Mix this mixture for a few minutes.
  • When it starts sticking to the pan, add in your vegetable stock.
  • Bring to a gentle boil. Remove from heat and let it cool slightly
  • Add your cashews and mixture from pan to a blender, being careful if it's still hot
  • Blend until smooth and add back to the pan
  • Because cashews cook, just have the heat on very low and mix constantly for 5 minutes
  • Add in more stock or milk to thin out the sauce to your liking.
  • Add in your spinach and taste for salt and lemon and garlic.

Nutrition

Calories: 786kcalCarbohydrates: 49gProtein: 25gFat: 61gSaturated Fat: 11gSodium: 1341mgPotassium: 1027mgFiber: 6gSugar: 11gVitamin A: 1150IUVitamin C: 27mgCalcium: 78mgIron: 9mg

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