Tortellini with ros sauce

This vegan tortellini with tomato cream sauce recipe is mouthwatering

550 g (raw) vegan tortellini
2 tbsp olive oil
227 g mushrooms, cut into quarters
2 cups of vegan arrabbiata sauce (500 ml)
1/4 cup nutritional yeast (15 g)
1 tbsp of maple syrup
1/2 cup soy cream, I use Belsoys
Salt and pepper to taste


Cook tortellini according to manufacturer's directions. Set aside.
In a saucepan, saut the mushrooms in oil for 5 minutes over medium-high heat.
Add the arrabbiata sauce, nutritional yeast, maple syrup and soy cream.
Add salt and pepper to taste.
Mix well, bring to a boil and simmer for 3 minutes.
Stir in the tortellini, reheat and serve.


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My Favorite recipes:

Black Bean Vegan Burger: https://www.youtube.com/watch?v=zde4dY2Y3Gw
Roasted Autumn Vegetable Soup: https://www.youtube.com/watch?v=paHX03mf1_A
Vegan Cheese: https://www.youtube.com/watch?v=uPZhDz2Wk_s
Tofu bacon BLT Sandwich: https://www.youtube.com/watch?v=97l7lDg1jyw