Balsamic Mushroom Tortellini
on Sep 07, 2024
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If you love easy dinner ideas, this is the perfect pasta recipe for you! Balsamic Mushroom Tortellini is a delicious and simple dinner recipe that you can have on the table in under 30 minutes!
Tortellini Recipes
Tortellini recipes are some of my absolute pasta recipes, and this one is especially delicious. It’s made with fresh rosemary, sage, and thyme and it gets a flavorful kick from tasty ingredients like garlic, balsamic vinegar, and vegan parmesan cheese.
The result is a recipe that truly wows! Whether you’re making this for a simple weeknight dinner, or serving it as a side dish around the holidays, this vegetarian pasta recipe is sure to please!
THIS POST IS A VEGAN AND VEGETARIAN TORTELLINI RECIPE.
The original inspiration for this Balsamic Mushroom Tortellini recipe came from Half Baked Harvest. She made a similar dish with cheese ravioli and it looked absolutely divine! This vegan and vegetarian friendly recipe is inspired by her original recipe, so I want to give her credit for coming up with his delicious flavor combination. My recipe is lightened up a little bit. It’s also completely vegan and dairy-free, and packed with extra veggies.
If you’re looking for more tasty pasta recipes, try my Butternut and “Bacon” Mac and Cheese, or my Spicy Pumpkin Pasta with Broccolini and Chickpeas. And don’t forget to flip through my cookbook Vegan Party Planning for more easy dinner ideas like this one!
Balsamic Mushroom Tortellini Recipe Ingredients
The full measurements are on the recipe card below, but here’s a quick a round-up to give you an idea!
Mushrooms – you’ll need 1 lb of your favorite mushrooms. I like to use White Button Mushrooms, Cremini, or Shiitake Mushrooms for this recipe.
Onion – opt for a yellow onion for a sweet and mellow flavor.
Garlic – a must in this recipe! Adds so much flavor to the mushrooms and the tortellini itself.
Fresh Herbs – You’ll need rosemary, sage, and thyme to create the perfect balance of herby goodness in this pasta dish.
Balsamic Vinegar – this deglazes the plan and adds a nice punchiness to this rich and creamy dish.
Vegan Tortellini – I use Kite Hill tortellini for this recipe. It’s so good, and cooks in a matter of minutes!
Vegan Butter – a touch of vegan butter helps to create a smooth and glossy sauce for the tortellini. I prefer to use Earth Balance sticks.
Vegan Parmesan Cheese – adds a salty bite and creamy richness to the pasta.
How to Make Vegan Tortellini
Tips for recipe success!
Step One – Brown the Mushrooms
Place the sliced mushrooms in a hot skillet and let them cook undisturbed for 5 minutes.
I recommend using a stainless steel sauté pan like this one, rather than a non-stick pan if possible. It’s not make-or-break, but if you have both, opt for the stainless steel. This will allow for nice browning which really improves the flavor and texture of the mushrooms.
Step Two – Add the Veggies
At this point, the mushrooms will have started to a brown a little, so go ahead and stir them. Then add olive oil and chopped onions. Cook on medium heat for 5 more minutes, stirring occasionally as needed.
Next add the rosemary, sage, thyme, and garlic and mix well. Then add the balsamic vinegar and kale and cook for 2-3 minutes or until cooked through.
Step Three – Assemble
Cook the tortellini according to the package instructions, then drain the water and return the pasta to the pot. Add the vegan butter, veggies, and parmesan cheese and toss well. Then taste and add salt and pepper as needed and serve!
Recipe FAQs
Absolutely! I think a cheese-filled tortellini or ravioli works best for this recipe, as the creaminess is delicious with the veggies and makes the dish feel more substantial.
But you can also use a short pasta like Rigatoni for a different effect. I might even try making this into a lasagna by layering lasagna noodles with the Vegan Ricotta Recipe I have on this blog and the veggies in between. Maybe top with vegan mozzarella too! Sounds good, right?
Yes, dried herbs work well too. Just reduce the measurements to 1/2 tsp dried rosemary, 1/4 tsp dried sage, and 1/2 tsp dried thyme. Then taste the mushrooms before adding them to the pasta and add more herbs if desired. It’s always better to start with less and add more as needed 🙂
Add a can of rinsed and drained chickpeas or white beans to the veggies when the kale is cooked. Stir to combine and add an extra sprinkle of salt and pepper.
You could also cook some sliced vegan sausage and add that to the pasta and it would be great! I would slice it up, cook it in the skillet first to crisp it up, then transfer to a plate and set aside. Then return the skillet to the stove and cook the mushrooms as directed. When ready to assemble, add the veggies and sausage to the pasta along with the vegan parmesan and enjoy!
Balsamic Mushroom Tortellini
Ingredients
- 16 oz Cremini mushrooms
- 2 tbsp olive oil
- 3 cloves garlic
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme
- 2-3 fresh sage leaves, chopped
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp balsamic vinegar
- 2½ cups chopped kale
- 3 tbsp vegan butter, I use Earth Balance Sticks
- 18 oz vegan tortellini, I use Kite Hill
- ½ cup vegan parmesan cheese
Instructions
Prep
- Start by prepping the veggies so everything cooks quickly. Slice the mushrooms and then set them aside. De-stem the kale and finley chop it. Then set that aside, and dice the onions. Finely chop the herbs and set them aside, and finish by crushing the garlic and setting that aside separately.
Cook the Veggies
- Place a large frying pan on the stove and pre-heat it over medium-high heat. Once warm, add the sliced mushrooms to the dry pan and let them cook undisturbed for 5 minutes. Then stir and add the olive oil and onions.Reduce the heat to medium, and cook for 5-7 minutes. Then add the garlic and fresh herbs and cook for 1 minute.
Deglaze the Pan
- Deglaze the pan by adding the balsamic vinegar and mix well using a wooden spoon to gently scrape up any brown bits on the pan (those = flavor!) Then add the kale and cook for 2-3 minutes to soften. Turn off the heat and set aside.
Cook the Tortellini
- Cook the tortellini according to the package instructions, then drain the water, and return the tortellinis back to the pan with the heat on low. Add the butter, veggies, and half of the vegan parmesan cheese. Mix well and then taste. Add more salt and pepper as needed, and enjoy!
