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|
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