Loaded with fresh mushrooms and deep homey flavours that are synonymous with Thanksgiving, this vegetarian tortellini is the ultimate fall comfort food!
I wish I had thought of this recipe a few years ago. All those times when I had to prepare Thanksgiving dinner for John.e! Of all of the dinners I have prepared over the past 8 years of our relationship, Thanksgiving is by far the most taxing on my nerves!
WHAT IS THANKSGIVING WITHOUT LOTS OF SIDES?
For me, Thanksgiving dinner is all about a perfectly roasted turkey with all of the fixings. I always prepare Sauteed Green Beans with Caramelized Shallots and Rosemary Roasted Radishes. And, of course, my favourite side, which is Baguette Stuffing with Swiss Chard and Caramelized Onions.
Of course there’s always mashed potatoes, roasted carrots, and gravy too! So, here we have all of this food and I would always feel guilty that John.e could not completely indulge. In recent years, I’ve prepared a Tofurkey too so that he’s not left out.
If I had thought of this pasta dish in the beginning, it would have made my life so much easier. I might have been able to completely avoid the emotional breakdown. Okay, it wasn’t that bad, but it was stressful!
FOOD, FAMILY, AND MEMORIES – THEY ALL TIE TOGETHER NICELY
Looking back, all holidays were the same for me as a child. I grew up in Newfoundland where eating is a religious practice. We all know that eating brings family and friends together. But, when referring to traditional Newfoundland culture, preparing meals for holiday time was a big ordeal. And nearly every household celebrated with food the same way.
Christmas, Easter, Thanksgiving, and even New Year’s Day, were all days when my mom would prepare a traditional Newfoundland meal. And depending on the season and what was readily available, the meal was always the same.
She cooked a huge turkey, which was stuffed with a bread-based stuffing and seasoned with a traditional Newfoundland spice called savoury. (Many people will suggest that summer savoury is the same thing. But, a true Newfoundlander will argue that it is not! You can get the real stuff here if you want to try it: Savoury.)
The turkey was served with boiled potatoes, turnip, cabbage, carrots, etc., which was all cooked in the same pot with salt beef. I’m getting off topic… The point here, is that this pasta dish reminds me of those holiday flavours. In fact, if you’ve ever tasted the vegetarian stuffed tofurky, the flavours are repeated in this pasta dish.
This particular dish is so easy to prepare and may be served to the fussiest vegetarian. And, while the rest of your family and friends indulge in that delicious turkey, your vegetarian counterpart can enjoy a wonderfully tasty meal of their very their own. (Not like years before when you gave them a plate of raw carrots and celery!) With this particular recipe, you’ll have one very happy – and included! – vegetarian at your dinner table. Congratulations! You’re a considerate and gracious host!
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Vegetarian Thanksgiving Mushroom Tortellini
- 4 cups cremini mushrooms, sliced
- 1/4 cup butter
- 2 tablespoons olive oil
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chopped fresh chives
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 1/4 teaspoon dried sage
- 800 grams frozen cheese tortellini
- Start by melting the butter in a large skillet on medium heat.
- Once the butter is fully melted and begins to bubble, add the olive oil, mushrooms, salt, and ground black pepper. Stir and saute the mushrooms until browned.
- In the meantime, cook the tortellini in salted water, according to package instructions. Drain and set aside.
- Once the mushrooms are really deep brown, add the soy sauce, Worcestershire sauce, fresh thyme leaves, dried sage, and half of the chives. Stir well, making sure everything is well incorporated.
- Add the cooked tortellini to the mushrooms and toss to coat. Over medium heat, continue to cook the mushrooms and tortellini together until the pasta is re-heated thoroughly.
- Serve and garnish with chopped chives and fresh thyme leaves.
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