Tortellacci Vegetarian – Served With Sautéed Mushrooms Recipe
Tortellacci with vegetarian tomato-wine sauce and Besciamella sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tortellacci and Sauces
Method
Preparation
Cook the Tortellacci
Bring a large pot of salted water to a boil. Cook the tortellacci according to package instructions until al dente. Drain and set aside.
Sauté the Mushrooms
In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until they are golden brown, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Prepare the Tomato-Wine Sauce
Add diced tomatoes and red wine to the skillet with the mushrooms. Bring to a simmer and add vegetable broth. Season with salt and pepper. Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens.
Add Fresh Basil
Stir in the fresh basil and cook for an additional 2 minutes, allowing the flavors to meld.
Combine and Serve
Toss the cooked tortellacci with the tomato-wine sauce. Serve with a drizzle of besciamella sauce on top and additional sautéed mushrooms if desired.