Home ยป Crazy Good Vegan Tortellini with Mushrooms, Lemon, and Dill

Crazy Good Vegan Tortellini with Mushrooms, Lemon, and Dill

Crazy Good Vegan Tortellini with Mushrooms, Lemon, and Dill

I think most people would agree that pasta is good. Garlic is also good, and so garlicky pasta? Well, that’s good too.

If you agree, then this is most certainly the recipe for you. But fear not if you’re garlic-averse. This savory pasta is balanced with zesty lemon, fresh dill, and lots of tortellini filled with creamy vegan ricotta.

It starts with a heaping helping of tortellini tossed with garlicky mushrooms, silky vegan sour cream, and lots of black pepper. Then we brighten it up with briny capers, aromatic lemon, and a sprinkle of fresh herbs.

The result is incredibly tasty and best of all, it all comes together in less than 20 minutes. I like to serve this pasta with a simple green salad or steamed green veggies to round out the meal – but like, adding some crusty bread and a chilled glass of white wine would be pretty great too!

I have a feeling you’re going to love this one as much as I do, so I can’t wait for you to try it!

Happy cooking!

Makes 2 large servings or 4 if serving with salad

  • 1 package of Kite Hill Vegan Tortellini
  • 1 pint of mushrooms, I used Cremini
  • 1 shallot
  • 3-4 cloves of garlic
  • 3 tbsp olive oil
  • 1/2 tsp dried thyme
  • 1/2 tsp sea salt
  • the zest of one lemon + 2 tbsp of juice
  • 1/3 cup vegan sour cream or plain vegan yogurt (I used + recommend using this one)
  • 3 sprigs of fresh dill
  • 1 small handful of fresh Italian parsley
  • 1.5 tbsp capers
  • black pepper and red pepper flakes to taste
  1. Start by cleaning and slicing the mushrooms. Then finely slice the shallot and mince the garlic. Chop the parsley and dill and set aside.
  2. Bring a large pot of water to a boil and add 2 tbsp of the oil into a large frying pan set to medium high heat on another burner.
  3. When the pan is warm, add in the sliced mushrooms and let them sit undisturbed for 3-4 minutes to brown. Getting nice color on these mushrooms is important in this dish, so be careful not to rush this step ๐Ÿ™‚ Then reduce the heat to medium and add the shallots, garlic, dried thyme and sea salt.
  4. At this point I usually deglaze the pan with a few splashes of water – or dry white wine if you have it – as needed. Use 1-2 tbsp at a time to keep the pan from getting too dry.
  5. When the veggies are soft (about 3-5 minutes) and there is no more liquid in the pan, you can remove the pan from the heat and add the remaining tbsp of olive oil if desired (I sometimes omit the last tbsp) Set aside.
  6. Next, add the tortellini into the boiling water and cook according to package directions. Tip: I remove the pasta about 1 minute before it says to on the box to make sure the pasta is al dente.
  7. Ladle 1/2 cup of the pasta’s cooking liquid into the pan with the mushrooms then drain the pasta very well and add it to the pan too.
  8. Add in the parsley and 2/3 of the chopped dill (reserve the rest for garnishing) and gently toss everything together for about a minute. Tossing with help emulsify the sauce and help it cling to the pasta in the most delicious way!
  9. Then add the zest half of large lemon plus 2 tbsp of lemon juice and the capers. Season with salt and lots of black pepper and carefully stir one more time.
  10. Finish by topping the pasta with the vegan sour cream or yogurt (see notes below) and the remaining dill to garnish. I like to finish this with a little more lemon zest and black pepper and/or red pepper flakes on top. Ah, so good!

Before serving, taste and add salt and pepper as needed. As you serve the pasta you can lightly swirl the vegan yogurt through (how I prefer it) or mix it all around if you like! Up to you ๐Ÿ™‚

Serve with a mixed green salad or something like steamed asparagus and enjoy!

Watch how I made this pasta here ๐Ÿ‘† Time stamp: 9:01
  1. I used this tortellini and I loved it!
  2. I used this yogurt for vegan “sour cream” and actually preferred it to using actual vegan sour cream. Perfectly tangy and delicious!
  3. I recommend using an organic lemon whenever using the zest ๐Ÿ‹
  4. Salt and pepper are important in this recipe. Make sure you taste the pasta and the flavors really jump out at you in a delightful way! If not, add more salt and pep!

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I hope you guys love this recipe! Tag me in a photo on Instagram if you make it at home so I can see!

My Instagram: https://www.instagram.com/nikkivegan/

Nicole Vranjican

Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!

I hope you enjoy my recipes and videos :) Happy Cooking!

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