Start by cleaning and slicing the mushrooms. Then finely slice the shallot and mince the garlic. Chop the parsley and dill and set aside.

Bring a large pot of water to a boil and add 2 tbsp of the oil into a large frying pan set to medium high heat on another burner.

When the pan is warm, add in the sliced mushrooms and let them sit undisturbed for 3-4 minutes to brown. Then reduce the heat to medium and add the shallots, garlic, dried thyme and sea salt.

At this point I usually deglaze the pan with a few splashes of water - or dry white wine if you have it - as needed. Use 1-2 tbsp at a time to keep the pan from getting too dry.

When the veggies are soft (about 3-5 minutes) and there is no more liquid in the pan, you can remove the pan from the heat and add the remaining tbsp of olive oil if desired. Set aside.

Next, add the tortellini into the boiling water and cook according to package directions. Ladle ½ cup of the pasta’s cooking liquid into the pan with the mushrooms then drain the pasta very well and add it to the pan too.

Add in the parsley and ⅔ of the chopped dill (reserve the rest for garnishing) and gently toss everything together for about a minute.

Then add the zest of half of a large lemon plus 2 tbsp of lemon juice and the capers. Season with salt and lots of black pepper and carefully stir one more time.

Finish by topping the pasta with the vegan sour cream or yogurt and the remaining dill to garnish. Serve with a mixed green salad or steamed asparagus and enjoy!