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, sauté 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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