Tortellini Panna e Funghi Porcini – Succulent Tortellini with a Nut Cream & Wild Mushroom Sauce

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I had a packet of spinach tortellini that was gifted to me a few weeks back – mushroom and spinach filled – and I decided to accentuate the flavours further.  I wanted a bowl of succulent tortellini and no compromises.  So here is what I created, and I have to say, overly delicious indeed, was the result.  Easy-as-pie to make too.

Makes 3 portions

INGREDIENTS

  • 1 packet of tortellini of your choice, stuffed with veg (ravioli would also work)
  • 2 cloves of garlic, finely chopped
  • 3 slices of faux smoked ‘bacon’, cut into small pieces & fried separately
  • 1 courgette, sliced and fried separately
  • 2 cups mixed wild mushrooms (I used a frozen variety) – fry them separately
  • 2 cups of vegan cream of your choice -  I used a mixture of soya cream and nut cream (one I make myself with cashews) – but any type suitable for a savoury dish will do
  • a little extra dairy-free milk, to keep it creamy without congealing
  • salt to taste
  • fresh basil, chopped, for garnishing
  • ‘Parmazano’ – vegan grated parmesan ‘cheese’ for topping (optional)

METHOD

Cook your tortellini al dente (don’t overcook), rinse with cold water and set aside.

Now, in a large non-stick saucepan, add your cooked mushrooms and their juices, your cooked bacon and your garlic.  Stir around on a medium heat for a couple of minutes.

Next, add the courgettes, mix again, and finally add half the cream. Stir and cover for one minute.  Then add the remaining ingredients, except for the Parmazano (vegan grated parmesan cheese) and basil.

Serve immediately with a drizzle of extra virgin olive oil, Parmazano and your freshly cut basil leaves.

Enjoy !

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38 Responses to “Tortellini Panna e Funghi Porcini – Succulent Tortellini with a Nut Cream & Wild Mushroom Sauce”

  1. Mel Says:

    You have found vegan tortellini? where?

  2. Miriam Says:

    Mel Hi – the tortellini where a gift – a friend of mine brought them over from overseas (I think she may have made them herself or her mother could have made them as they are of Italian origin) – now if you wish to purchase vegan tortellini here is a link for you which I hope will help. http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/402783_Biona_Fresh_Organic_Tortellini__With_Tofu_and_Spices_250g.html

  3. Miri Mo Says:

    Hi! I made this today – awesome! Unfortunately it wasn’t totally vegan; I told my boyfriend to buy vegan tortellini, but the ones he bought contained egg. Don’t know if I can find vegan tortellini (especially some that taste good) in Germany. I’ve never seen vegan bacon, either, but I added some cashews for the “crunchiness”.
    I just love your site! After trying several recipes, I know for sure that everything you poste tastes delicious. I can just pick whatever looks good and don’t need to worry whether it will turn out good ;)

  4. Miriam Says:

    Hi there Miri, glad you are enjoying my recipes and trust you will continue to enjoy them too ! Best to you !

  5. Schomo Says:

    @ Miri Mo

    You can buy vegan tortellini in the drugstore DM, hope you have one of it in your town! They’re kinda underseasoned, but with pasta its anyway all about the sauce ;)

    I can’t say anything about the recipe, but it looks quite delicious and i want to wait until the mushroom season starts and i can collect my own in the woods :)

  6. Miriam Says:

    Schomo, thanks for the information for Miri Mo and others – it’s always great to know where to purchase certain things locally. You are also right about it’s all in the sauce in terms of flavour and being tasty – this one is full of that and I hope your mushrooms grow fast so that you can try it too. Best to you in the meantime.

  7. Mary Says:

    Dear Miriam,

    I tried one of your recipes again and I LOVED it!

    Stay the wonderful, creative cook you are! Your blog is a blessing!

    Your biggest fan from Switzerland, Maria

  8. Mary Says:

    Oh by the way I used almond cream which gave the sauce a wonderful ´sweet-cheesy´touch. With fresh grounded pepper and dried herb powder, it kind of tasted like a good itialian ´cheese sauce´. yammi

  9. Miriam Says:

    Hi there Mary, thanks so much for your generous comment – I will endeavour to be as creative as possible in order to bring nothing but the best to your kitchen & your culinary experience – that is a promise ! Cheers to you !

  10. Miriam Says:

    Hi again Mary, almond cream sounds delightful for this recipe, I can imagine the flavours would have been perfect with what you added ! Good for you and best again !

  11. Maria Says:

    I’m translating these for my mom so she can make my dad these amazing recipes, thank you so much for the work you put in, it’s benefiting my family on so many levels :)

  12. steve Says:

    miriam, i have been making spinach pies you should try
    ingred. olive oil 2 tablespoons 2 garlic clove chopped, red pepper, no-salt, spinkle grandulated garlic, cook until garlic is brown
    cooking; add fresh leaf spinach to pan with a little h2o
    cover 30 minutes, drain exccesive liquid place in refrigator over nite. spinach has to be dry.
    i buy whole wheat dough at store 16 ounce already made cut it into 4 stuff with spinach and pieces of sharp provlone cheese set the oven at 385*and cook for thirty minutes , make slits on top of your stuffed roll
    great eating cold or hot… popular in the n.e.
    now you could add other veggie as long as there dry in the dough. they will come out nice and brown

  13. Enisa Brown Says:

    Another delectable looking dish I will enjoy making one day soon, thanks again Miriam

  14. Miriam Says:

    Hi Maria, this is so kind of you to say so – glad to be of help to your family. Cheers to you and look forward to your future comments !.

  15. Miriam Says:

    Sounds interesting Steve – will look into that. I make a mediterranean spinach pie which I will post up at some point. Thanks for your recipe. Cheers !

  16. Diane Thomas Says:

    Miriam, I just love your recipes. I also have not found vegetarian Tortellinin, but thanks for the info on where to purchase. The sauce could also be used with any pasta, I would guess, and I have fresh basil, so might try this today. You have such fresh, creative ideas. I know you will have a book someday, which will be very successful, I’m sure. It’s the photos I love so very much…..that’s what gets our taste buds flowing!

  17. Phil : )) Says:

    Miriam this meal is begging for me to cook it, I can taste it already!
    Your cooking is supreme and this is such an inspiring site for everyone.
    Your a top class chef with amazing standards.

  18. vixfreespirit Says:

    Hi! I can’t wait to try this recipe, love everything in it!! You said you made your own nut cream, do you have a recipe for it? Thanks :)

  19. Miriam Says:

    Hi Vixfreespirit, thanks for your comment. I made the cream using half cashew nuts and water – 1/2 a cup of cashew nuts soaked in water and drained, then place the nuts into a blender and add a little water at a time until you get a creamy consistency – a little on the runny side, but not too thin, as it will thicken a little once it is brought to the heat. Enjoy !

  20. Miriam Says:

    Hi there Phil and thanks for dropping by with your awesome and generous comment. It’s people like you that make the whole process worthwhile. Thanks again and very, very best to you !

  21. Eneida Says:

    Hello Miriam:

    Where we can we find vegan tortellini and the Parzamo here in FLorida? That looks soooooooooo delicous…. I love Italian food and that has been the hardest for me sisnce I became vegan…

  22. Miriam Says:

    Enseida Hi there and thanks for dropping by here. Just wanted to say that since I am not from Florida or the States I wouldn’t know where you can find vegan tortellini – that said you will get the same result with vegan ravioli – I think you might have to google or phone up a few health food stores in your area and ask them. Do not hesitate to try this same sauce with a favourite pasta of yours – it’s very tasty, just add a little bit of spinach to it (to make up for the tortellini filling) and enjoy !

  23. Teena Says:

    think i will try. my daughter is newly vegan and her cholesterol is down over 70 pts. mama needs to do that too just a little apprehensive. so trying to get a few recipes that looks good to get started. this really looks good. thanks

  24. Miriam Says:

    Teena Hi there and welcome here. Thanks for dropping by here with your comment. I hope your daughter enjoys this recipe as well as yourself. I have many dishes that you can choose from, including lasagne, stews, soups, rice dishes etc, so take your pic and let me know how it all goes as and when, any questions let me know – I have helped many non-vegans cross over the other side in their own time. Meantime good luck and best to you.

  25. Melanie Says:

    This is an amazing recipe!! I can’t wait to look for the ingredients at my local store tomorrow. I added this page to my favorites and will be making regular stops here:) I am a vegan, but I do eat fish occasionally, maybe with your recipes I will be able to go totally vegan:) Thanks so much!

  26. Miriam Says:

    Hi there Melanie and welcome here. Thanks for dropping by here with your comment. I hope you enjoy my recipes and drop by with your comments and feedback. Let me know how your first recipe goes and very best wishes to you in the meantime !

  27. Teddy Says:

    I cant wait to try this recipe. Im always on the search for eay vegie recipes. I think I will be visiting often!

  28. Miriam Says:

    Teddy Hi there and welcome here. Great to have dropped by here with your comment. I very much look forward to your feedback here as and when you have tried out some of my recipes (browse the category section for more). Meantime Cheers and best to you !

  29. Seb Says:

    Looks nice, I’m hungry now…
    Do you know how to make vegan pasta? Do you think using egg replacer is good enough? We used to make our pasta and pizza dough ourselves…

  30. Miriam Says:

    Hi there Seb and welcome here. Thanks for dropping by with your comment. I do from time to time make my own pasta dough, but in the main purchase it, I look out for egg free pasta of course. My own homemade pasta dough will be published in my forthcoming book next spring, I don’t believe that I used egg replacer in it. Now with regards to pizza dough just do a search on my blog for pizza and you will find a pleasant dough recipe there. Hope you enjoy some of my recipes and come back with your feedback. Meantime, Cheers to you !

  31. Susan Says:

    Miriam,

    Any plans on publishing your own cookbook?

    Thanks for all your wonderful recipes.

  32. Miriam Says:

    Susan Hi there and welcome here. Many thanks for your interest in my cookbook. I shall be published next April – I can take your e-mail details for my list and let you know closer to the time. I am so glad that you like my recipes ! I look forward to your future comments on my blog and send you best wishes in the meantime !

  33. Christina Says:

    I haven’t tried a single recipe that I haven’t been in love with! What a gift you have! You did an amazing job with this one!

  34. Miriam Says:

    Christina Hi there and welcome here. Many thanks for dropping by here with your ever-so-kind words ! I am delighted that you have enjoyed all the recipes that you have tried from here so far and that you have also enjoyed this one, that’s great news. I look forward to your future comments on my blog !

  35. melissa Says:

    delicious!

  36. Barbara Says:

    Made this sauce last night to have with non-filled pasta – a big hit with me and my husband (omnivore) so that’s two of your recipes in one day that are now faves! Can’t wait for your book :O)

  37. Miriam Says:

    Barbara that’s outstanding ! 2 of my recipes in one day, that’s super awesome. Well done and kudos to you for your time and effort in the kitchen. I look forward to your future comments here (edited the word faces/faves) Best wishes your way !

  38. Miriam Says:

    Glad you enjoyed it Melissa.

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