Dairy-Free Pesto Tortellini
Bursting with fresh, vibrant flavors, this Dairy-Free Pesto Tortellini is a quick and wholesome meal perfect for weeknight dinners or a stunning lunch option. Featuring tender, dairy-free tortellini tossed in a creamy homemade basil pesto, this recipe swaps traditional cheese for nutrient-packed nutritional yeast, making it completely vegan while still delivering that signature cheesy flavor. Toasty pine nuts, zesty lemon juice, and aromatic garlic create a perfectly balanced sauce that coats every bite. Optional add-ins like sweet cherry tomatoes and fresh baby spinach add a pop of color and a boost of nutrients. Ready in just 25 minutes, this plant-based pesto tortellini is a crowd-pleaser that’s as easy to make as it is delicious. Perfect for families, meal-prep, or anyone looking for a dairy-free twist on a classic favorite, this recipe is a must-try!
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Recipe Information
Ingredients
- 12 ounces Dairy-free tortellini
- 1.5 cups Fresh basil leaves
- 0.25 cup Pine nuts
- 2 pieces Garlic cloves
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 0.5 cup Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Cherry tomatoes (optional)
- 2 cups Baby spinach (optional)
Instructions
Bring a large pot of salted water to a boil. Add the dairy-free tortellini and cook according to the package instructions until al dente. Once cooked, drain the tortellini and set aside.
While the tortellini cooks, prepare the dairy-free pesto. In a food processor, combine the fresh basil leaves, pine nuts, garlic cloves, nutritional yeast, and lemon juice. Pulse until the ingredients are coarsely chopped.
With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
Season the pesto with salt and black pepper, to taste. Adjust seasonings if necessary.
If using, halve the cherry tomatoes and roughly chop the baby spinach.
In a large bowl, combine the cooked tortellini with the pesto sauce, tossing to coat evenly.
If incorporating cherry tomatoes and spinach, gently fold them into the pasta until evenly distributed.
Serve the Dairy-Free Pesto Tortellini immediately, garnished with additional basil leaves or pine nuts if desired.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.2 g | 196% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 22.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2666 mg | 116% | |
| Total Carbohydrate | 164.1 g | 60% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 14.4 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2313 mg | 49% | |
*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.
