Tortellini with rosé 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, 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. Buy my cookbook here : https://www.thebuddhistchef.com/cookb... 🌱Free Vegan Recipes: http://www.thebuddhistchef.com Connect with The Buddhist Chef: ◆ www.thebuddhistchef.com ◆ Youtube:    / @thebuddhistchef   Facebook:   / thebuddhistchef   ◆ Instagram:   / the_buddhist_chef   ◆ Twitter:   / thebuddhistchef   My Favorite recipes: ◆ Black Bean Vegan Burger:    • Black Bean Veggie Burgers | The Buddhist Chef   ◆ Roasted Autumn Vegetable Soup:    • Roasted Autumn Vegetable Soup | The Buddhi...   ◆ Vegan Cheese:    • Vegan Cheese | The Buddhist Chef   ◆ Tofu bacon BLT Sandwich:    • Tofu Bacon BLT sandwich | The Buddhist Chef