Too busy to make a gourmet meal? I’m going to let you in on a little secret…I don’t cook from scratch every day! With my new series of recipes, Shortcut Saturdays, I will show you how to make healthy, scrumptious plant-based meals using a combination of my favorite fresh and pre-made ingredients. Time saving and satisfying? Check!
First up is Kite Hill’s tortellini stuffed with vegan ricotta. Fresh pasta that cooks in four minutes or less. Delicious on its own but let’s dress it up and add in some veggies as we go. All told it takes 30 minutes or less!
- 8 ounces of organic portobello mushrooms, sliced
- 1 package frozen chopped spinach, thawed
- 1 tablespoon vegan butter
- 1 tablespoon olive oil
- 2 teaspoons turmeric
- 2 teaspoons dried minced onions
- 1 teaspoon garlic salt
- 2 tablespoons vegan heavy cream OR 2 tablespoons vegan cream cheese and 1 tablespoon oat or almond milk
- 1 package Kite Hill tortellini
- Optional: Grated vegan parmesan
Heat oil and butter in a skillet over medium heat. Add sliced mushrooms and sauté 7-9 minutes, flipping with a spatula, until nicely browned. Meanwhile, microwave frozen spinach for 3 minutes, then drain well through a sieve, pressing down firmly with the back of a large spoon or spatula to release as much moisture as possible.
Add turmeric, onions, salt, and drained spinach to mushrooms and heat for 2-3 minutes. This is the perfect time to boil the tortellini. Be sure to set a timer. If you cook it any longer than four minutes it will start to fall apart. I aim for three minutes. Drain immediately.
Add cream or cream cheese and plant milk to spinach and mushrooms and heat for 2-3 minutes. Transfer the cooked tortellini and spinach mushroom sauce to the pot you used to boil the tortellini. Stir gently to combine. Serve while hot. Top with grated parmesan if desired. Yum!
Favorite brands I used in this recipe: