Tortellini with rosé sauce

LEVEL: easy Cook: Prepare: Total:

BOOKMARK

This vegan tortellini with tomato cream sauce recipe is mouthwatering.

550 g (raw) vegan tortellini

2 tbsp olive oil

227 g mushrooms, cut into quarters

2 cups of vegan arrabbiata sauce (500 ml)

1/4 cup nutritional yeast (15 g)

1 tbsp of maple syrup

1/2 cup soy cream, I use Belsoys

Salt and pepper to taste

1: Cook tortellini according to manufacturer's directions. Set aside.
2: In a saucepan, sauté the mushrooms in oil for 5 minutes over medium-high heat.
3: Add the arrabbiata sauce, nutritional yeast, maple syrup and soy cream.
4: Add salt and pepper to taste.
5: Mix well, bring to a boil and simmer for 3 minutes.
6: Stir in the tortellini, reheat and serve.