One-pot Creamy Mushroom Tortellini is loaded with tender mushrooms in a rich, creamy sauce. The perfect weeknight meal in just 30 minutes.
Looking for an easy, comforting dinner that’s packed with flavor? This One-Pot Creamy Mushroom Tortellini recipe is the answer! Loaded with tender mushrooms, garlic, and a rich, creamy sauce, it’s the perfect weeknight meal that’s ready in just 30 minutes, and with minimal cleanup required!
The best part? It’s 100% plant-based and so satisfying, you’ll be making it on repeat. Whether you go saucy, brothy, or keep it simple, these tortellini are a total win!
Creamy, savory, and seriously irresistible, this dish is perfect for date nights, family dinners, or just treating yourself.
Can we talk about these Mushroom Tortellini?
This is one of those recipes you will be making on repeat because it’s just so good and easy to make!
🍄 The combination of earthy mushrooms, fresh herbs, and creamy coconut milk creates a depth of flavor that’s absolutely irresistible.
🍄 It’s the ultimate comfort food – hearty tortellini in a luscious, creamy sauce, perfect for any cozy night in.
🍄 Vegan and full of wholesome ingredients, it’s a delicious and cruelty-free option that doesn’t sacrifice flavor.
🍄 Ready in just 30 minutes, this dish is perfect for a weeknight dinner that feels gourmet but doesn’t take hours to prepare.
This One-Pot Creamy Mushroom Tortellini is everything we love in a dish – rich, comforting, easy, and packed with flavor!
Who’s ready to dig in?
Mushroom Tortellini Ingredients
Here’s the ingredient list you will need to make this dish:
- Olive Oil is used to sauté the shallots and mushrooms, adding a rich base of flavor and preventing sticking.
- Shallots are milder and sweeter than onions, and they create a delicate, aromatic foundation for the dish.
- Garlic
- Mushrooms provide an earthy, umami-rich filling and heartiness to the tortellini and sauce. Use cremini, button mushrooms, or a mix.
- Fresh parsley brightens the dish, balancing the richness.
- Dried thyme – this is a warm, aromatic herb that complements the mushrooms and ties the flavors together.
- Vegan tortellini – the star of the dish, these tender pasta pockets are filled with a plant-based filling. Try getting ones with a mushroom filling for a strong overall mushroom flavor. They should be available in any major grocery store. Don’t have tortellini? Try regular pasta or gnocchi instead!
- Vegetable broth provides a flavorful liquid base for cooking the tortellini and building the sauce.
- Coconut milk adds creaminess and a luxurious texture to the sauce without using dairy. You can also use a Vegan Cooking Cream.
- Fresh spinach adds a pop of color, nutrients, and a subtle freshness to the dish.
- Nutritional Yeast (Nooch) adds a cheesy, savory flavor while keeping the recipe completely plant-based. You can also use Vegan Parmesan or another vegan cheese of your choice.
- Salt and Pepper are essential for seasoning the dish and bringing out the natural flavors of each ingredient.
This combination of ingredients makes the Vegan Mushroom Tortellini rich, creamy, and packed with balanced flavors!
How to make One-Pot Creamy Mushroom Tortellini
As the title says, this dish comes together in one pot for minimal clean-up!
Start by prepping the ingredients:
Slice the shallots thinly for even cooking.
Clean the mushrooms with a damp paper towel or brush (avoid washing them directly to prevent sogginess) and slice them uniformly for even browning.
Mince the garlic finely for a consistent flavor throughout the dish.
Roughly chop the parsley and spinach, removing any tough stems from the spinach. Use fresh parsley for the best flavor, and baby spinach works well for a tender texture.
Start cooking:
Heat 2 tablespoons of olive oil in a large pot or deep skillet over medium heat. Add the sliced shallots and cook for 2-3 minutes, stirring frequently, until softened and fragrant. Avoid high heat to prevent burning the shallots; they should become translucent and lightly golden for the best flavor base.
Stir in the minced garlic, sliced mushrooms, and half of the chopped parsley. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. To enhance browning, avoid overcrowding the pan. If needed, cook the mushrooms in batches.
Season with 1 teaspoon of dried thyme, a pinch of salt, and freshly cracked pepper.
Add the fresh vegan tortellini to the pot. Pour in 3 cups of vegetable broth and bring it to a gentle boil. Reduce the heat to a simmer and cook for 5-7 minutes, stirring occasionally, until the tortellini is tender and cooked through.
Use fresh tortellini for the best texture and flavor. If using dry or frozen tortellini, adjust the cooking time slightly (check the package instructions).
Now pour in 1 cup of coconut milk (or vegan cream) and stir well to combine. Let the mixture simmer for another 2-3 minutes, allowing the sauce to thicken slightly.
Stir in the chopped spinach and 2 tablespoons of nutritional yeast (or vegan parmesan). Allow the spinach to wilt, stirring gently to mix it evenly into the sauce.
Adding the spinach at the end ensures it stays vibrant and tender rather than overcooked.
Taste the sauce and adjust the seasoning with additional salt, pepper, nutritional yeast, or thyme as needed.
Our dish is done, it’s time to garnish and serve!
Ladle the creamy tortellini into bowls and garnish with fresh parsley and a sprinkle of vegan parmesan or nutritional yeast for a cheesy finish.
See serving ideas below for more ways to boost this meal, and storage tips for storing any leftovers you may have (as if).
Serving ideas
Serve these Mushroom Tortellini immediately to enjoy the dish at its peak creaminess.
Here are some more serving ideas:
- Pair it with crusty bread or garlic bread to scoop up any extra sauce and clean the plate.
- A crisp side salad, like arugula or mixed greens, tossed with a light vinaigrette will balance the richness of the dish.
- For a gourmet twist, drizzle a touch of truffle oil or sprinkle with truffle salt before serving.
- Serve alongside roasted vegetables, like asparagus, cherry tomatoes, or glazed carrots.
- Skip the coconut milk and serve the tortellini in a flavorful mushroom or vegetable broth for a lighter, soup-like dish.
Storage tips
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of vegetable broth or coconut milk to refresh the sauce.
If you plan to store leftovers, slightly undercook the tortellini during the initial preparation to prevent them from becoming mushy when reheated.
Store in individual servings for easy grab-and-go meals.
Refrigeration:
Let the tortellini cool completely to room temperature before transferring it to airtight storage containers. This prevents condensation and sogginess. Refrigerate for up to 3 days.
Reheat on the stove over low heat or in the microwave, adding a splash of vegetable broth or coconut milk to loosen the sauce if it thickens.
Freezing:
If possible, freeze the cooked tortellini and sauce separately for better texture. Alternatively, freeze the entire dish in portions for quick reheating.
Use freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. Clearly label the containers with the date. Freeze for up to 2 months.
To reheat:
Transfer the frozen tortellini to the fridge to thaw overnight.
- On the stove: Warm on low heat, adding a splash of broth or coconut milk to refresh the sauce. Stir gently to avoid breaking the tortellini.
- Microwave: Reheat in the microwave in a microwave-safe dish, covered with a lid or damp paper towel to retain moisture. Stir halfway through.
These storage tips will help keep your Mushroom Tortellini tasting fresh and delicious, whether you’re enjoying it the next day or weeks later!
More similar recipes:
Buckwheat Kasha with Mushrooms
This recipe is brought to you in collaboration with Hofer Austria.
One-Pot Creamy Mushroom Tortellini
Looking for an easy, comforting dinner that’s packed with flavor? This One-Pot Creamy Mushroom Tortellini is the answer! Loaded with tender mushrooms, garlic, and a rich, creamy sauce, it’s the perfect weeknight meal that’s ready in just 30 minutes—minimal cleanup required! It’s creamy, savory, and seriously irresistible.
Ingredients
- 2 tbsp olive oil
- 2 shallots
- 3 cloves garlic
- 250 grams of mushrooms (e.g., cremini, button, or a mix)
- 1 tbsp parsley
- 1 tsp dried thyme
- Salt and pepper, to taste
- 500 grams of vegan tortellini
- 2 cups vegetable broth
- 3/4 cup coconut milk (or vegan cooking cream)
- 100 grams of fresh spinach
- 2 tbsp nutritional yeast (or vegan parmesan)
- Fresh parsley for garnish
Instructions
- Slice shallots and mushrooms, mince the garlic and roughly chop the parsley and spinach.
- Heat olive oil in a large pot or deep skillet over medium heat. Add the sliced shallots and cook for 2-3 minutes until softened.
- Stir in the minced garlic, sliced mushrooms, and chopped parsley. Cook for 5-7 minutes, until the mushrooms release their moisture and start to brown. Season with thyme, salt, and pepper.
- Add the fresh tortellini to the pot and pour in the vegetable broth. Bring to a gentle boil, then reduce the heat to a simmer. Cook for about 5-7 minutes, stirring occasionally, until the tortellini is tender and cooked through.
- Pour in the coconut milk (or cream) and stir to combine. Simmer for another 2-3 minutes, allowing the sauce to thicken.
- Stir in the fresh spinach and nutritional yeast (or vegan parmesan). Let the spinach wilt and mix into the sauce. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve the creamy tortellini hot, garnished with fresh parsley and additional vegan parmesan or nutritional yeast.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 788Total Fat: 34gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 70mgSodium: 1264mgCarbohydrates: 95gFiber: 8gSugar: 7gProtein: 30g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.