Dairy-Free Baked Tortellini with Tomato Cream Sauce
Indulge in the creamy, comforting flavors of this *Dairy-Free Baked Tortellini with Tomato Cream Sauce*, a plant-based twist on a classic Italian favorite. Featuring tender dairy-free tortellini enveloped in a luscious tomato coconut cream sauce, this recipe is elevated with fragrant garlic, fresh basil, and a hint of nutritional yeast for a subtle cheesy flavor. Wilted spinach adds a pop of color and nutrients, while a topping of melty dairy-free mozzarella makes every bite irresistibly satisfying. Perfect for weeknight dinners or casual gatherings, this one-pan dish is easy to prepare, with only 15 minutes of hands-on time, and bakes to perfection in just 25 minutes. It’s a family-friendly, vegan-friendly comfort food that pairs beautifully with a crisp side salad or a slice of crusty bread. Whether you're dairy-free or simply looking for a healthier take on pasta bakes, this recipe will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 12 ounces Dairy-free tortellini
- 2 tablespoons Olive oil
- 3 large Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 1 cup Coconut cream
- 2 tablespoons Nutritional yeast
- 0.25 cup Fresh basil leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Spinach leaves
- 1 cup Dairy-free mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Cook the dairy-free tortellini according to the package instructions. Drain and set aside.
In a large oven-safe skillet, heat the olive oil over medium heat.
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
Pour in the crushed tomatoes and bring the mixture to a simmer.
Stir in the coconut cream and nutritional yeast, mixing well until the sauce becomes creamy.
Add the chopped basil, salt, and black pepper, stirring to combine.
Let the sauce simmer for about 5 minutes to let the flavors meld together.
Fold in the fresh spinach leaves, allowing them to wilt slightly.
Add the cooked tortellini to the skillet, gently mixing to coat the pasta evenly with the sauce.
Sprinkle the shredded dairy-free mozzarella cheese evenly over the top of the tortellini and sauce.
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Once cooked, remove from the oven and let the dish cool for a few minutes before serving.
Garnish with additional fresh basil if desired and serve warm.
Nutrition Facts
Calories |
2512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4229 mg | 184% | |
| Total Carbohydrate | 346.9 g | 126% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 162.5 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3787 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
