This Vegan Mushroom Alfredo Sauce with tortellini is creamy, flavorful, and absolute comfort food. With its smooth, rich texture and delicious mushroom slices, you won’t even notice it’s a vegan alfredo sauce.
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For this dish, I used spinach-filled tortellini, which was amazing with the mushroom, the herbs, and the vegan sauce!
Once you prepare everything, it’s quite quickly done and fills the entire family.
Tips & tricks
How I clean and prepare button mushrooms:
Keep in mind that this is the way I find the easiest to clean and prepare button mushrooms, if you find other ways easier, use those by all means.
- First of all, I gently remove the stems (don’t throw them away).
- I peel the mushrooms with my hands (you can use a knife if you want to) by grabbing the cap-side end of the thin skin and peeling it back all around the mushroom.
- Next, I remove the skin from the stems if there’s any, then cut a little slice off of both ends.
- Usually, I just cut them into quarters, but for this recipe, first of all, I halved the caps and then sliced them into 0.2″ thick slices.
Cauliflower to thicken the sauce:
If you don’t want to use flour for any reason, you can thicken this sauce with cauliflower in two ways. I’ll show those methods below.
If you choose to use cauliflower to thicken your sauce, it’s easier if you prepare the cauliflower before you start anything else.
- The first way is by cooked cauliflower:
- Break a medium size cauliflower into florets.
- Cook them in seasoned water.
- Drain them.
- Blend them with a hand blender.
- The second way is by roasted cauliflower:
- Break a medium size cauliflower into florets.
- Lay them out in a baking sheet.
- Sprinkle seasoning on them
- Roast them until they have a nice golden color.
- Blend them with a hand blender.
Vegan Mushroom Alfredo Tortellini
Vegan Mushroom Alfredo Tortellini
Ingredients
- 1 tbsp Margarine
- 1 tbsp Olive Oil
- 1 small Shallot
- 1 clove Garlic
- 5 cups Mushrooms Cleaned, sliced
- 2 cups Almond Milk Or any other vegan milk.
- 1 tbsp Nutritional Yeast
- 2 tbsp Flour Substitute with gluten-free flour or cauliflower for gluten-free, grain-free option.
- Salt To taste
- Black Pepper To taste
- Thyme, Rosemary, Savory, Tarragon To taste
- 2 packs Tortellini Your choice of flavor
Instructions
- Boil and salt the water for the tortellini.
- Clean and slice the mushrooms.
- Peel the shallot and the garlic.
- Dice the shallot and crush the garlic.
- Cook the tortellini.
- Add the margarine and olive oil to a pan.
- Pour the diced shallot to the pan.
- Sauté it, when it's getting a translucent, add the garlic, so it won't burn.
- Add the mushrooms.
- Spice it.
- Sauté the mushrooms.
- When the mushrooms look almost done, add the milk and the nutritional yeast. Stir it well!
- Add the flour and whisk it in the sauce.
- Cook it for a few more minutes so the flour is fully cooked as well.
- Drain the tortellini when it's cooked, then fold it into the vegan mushroom alfredo.
Notes
- Sage
- Cayenne pepper
- Turmeric
- Parsley
- Chive
- Dijon mustard
- Italian seasoning
- Splash of white wine (add when you sauté the mushrooms)
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