Dairy-Free Tortellini with Pesto
Elevate your dairy-free dining experience with our irresistible Dairy-Free Tortellini with Pesto recipe. This homemade pasta delight features tender tortellini stuffed with a creamy silken tofu and spinach filling, ensuring a protein-packed, plant-based twist. Crafted with aquafaba and olive oil, the dough offers perfect elasticity for easy assembly, while the vibrant pesto, blended with fresh basil, pine nuts, and a hint of lemon, delivers bold, aromatic flavors. Ready in just over an hour, this recipe is perfect for impressing family and friends at your next meal, making it a must-try for both vegan food enthusiasts and pasta aficionados. Pair it with a crisp green salad or garlic bread for a truly memorable feast!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 6 tablespoons Aquafaba (chickpea water)
- 2 teaspoons Olive oil
- 3 tablespoons Water
- 1 teaspoon Salt
- 1 cup Silken tofu
- 3 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 cup Spinach (cooked and drained)
- 2 cups Fresh basil leaves
- 0.25 cup Pine nuts
- 2 tablespoons Lemon juice
- 2 units Garlic cloves
- 0.33 cup Olive oil (for pesto)
- 0.5 teaspoon Salt (for pesto)
- 0.25 teaspoon Black pepper
- 2 tablespoons Unsweetened dairy-free milk
Instructions
In a large bowl, mix the all-purpose flour and salt together. Create a well in the center of the flour, then add aquafaba, olive oil, and water.
Mix the wet and dry ingredients together until a dough forms. Knead the dough on a floured surface for about 8-10 minutes, or until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
In a food processor, combine silken tofu, nutritional yeast, garlic powder, cooked spinach, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth to create the tortellini filling. Set aside.
Once the dough has rested, roll it out on a lightly floured surface until it is very thin (about 1-2 mm). Use a 3-inch round cutter (or a glass) to cut circles from the dough.
Place 1/2 teaspoon of the tofu-spinach filling in the center of each circle. Fold the dough over to create a half-moon shape, pressing the edges to seal. Bring the two corners of the half-moon together, pinching them to form the tortellini shape.
Bring a large pot of salted water to a boil. Add the tortellini and cook for 3-4 minutes, or until they float to the top. Use a slotted spoon to remove them from the water and set aside.
To make the pesto, place basil leaves, pine nuts, lemon juice, garlic cloves, olive oil, salt, and 2 tablespoons of dairy-free milk in a food processor. Blend until smooth, adjusting the consistency with more olive oil if needed.
Toss the cooked tortellini with the pesto sauce, ensuring each piece is evenly coated.
Serve immediately, garnished with extra pine nuts or fresh basil if desired.
Nutrition Facts
Calories |
2331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3663 mg | 159% | |
| Total Carbohydrate | 215.0 g | 78% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 4.6 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1277 mg | 98% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 2203 mg | 47% | |
*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.
