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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
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Prep Time 4 hours 20 minutes
Cook Time 15 minutes
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