Balsamic Mushroom Tortellini
Servings: 4 servings
Ingredients
- 16 oz Cremini mushrooms
- 2 tbsp olive oil
- ½ large yellow onion
- 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!
Notes
Can I use a different type of pasta?
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?
Can I use dried herbs instead of fresh?
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.
How can I boost the protein in this dish?
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!