I’ve been waiting to try the Kitehill vegan tortellini for ages, and I finally ordered them from Whole Foods last week as a quick dinner idea. They’re stuffed with almond milk ricotta and we’re really close to traditional tortellini. Same texture and very similar flavor. We had some vegan sausage from the cookout the night before so I sliced those up and sautéed them with sliced mushrooms and spinach. Then I added Rao’s marinara sauce and made my own cashew cream to make a creamy pink sauce. It came together in under 20 minutes and was such a comforting, filling meal. I think we all need that lately! I topped with Violife vegan parm.

Creamy Vegan Sausage and Tortellini

1 package Kitehill Tortellini

3 vegan sausages, we like Beyond Meat

1 bag of baby spinach

8oz baby Bella mushrooms, sliced

1 jar Rao’s marinara

1/4 cup raw cashews- soak in hot water for 20 minutes then drain. Blend with 1/4 cup water, 1 tbsp nutritional yeast, 1/2 lemon juiced, dash of salt until smooth

Slice vegan sausages and sauté with mushrooms and spinach.

Add marinara and cashew cream and stir.

Boil tortellini and then drain, add to sauce and stir to combine.

Top with Violife vegan parm