Vegan Baked Tortellini with Tomato Cream Sauce
Indulge in the comforting, plant-based decadence of Vegan Baked Tortellini with Tomato Cream Sauce—a recipe that blends rich flavors with wholesome ingredients for a satisfying dish the whole family will love. Tender vegan tortellini is bathed in a luscious tomato cream sauce made with creamy coconut and aromatic garlic, then baked to perfection under a golden layer of vegan parmesan cheese. Fresh basil infuses vibrant herbal notes, while a hint of red pepper flakes adds just the right amount of warmth. Ready in under an hour, this easy-to-make casserole is the ultimate combination of creamy, savory, and comforting, ideal for weeknight dinners or a cozy plant-based feast.
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Recipe Information
Ingredients
- 16 ounces Vegan tortellini
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 28 ounces Canned crushed tomatoes
- 1 cup Canned coconut cream
- 1 tablespoon Nutritional yeast
- 1 cup Fresh basil, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Red pepper flakes
- 0.5 cup Vegan parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Cook the vegan tortellini according to the package instructions. Once cooked, drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the crushed tomatoes to the skillet and stir in the coconut cream, ensuring it's well combined.
Stir in the nutritional yeast, salt, black pepper, onion powder, and red pepper flakes. Let the sauce simmer for 5-7 minutes, allowing the flavors to meld together.
Remove the pan from heat and stir in the chopped basil, reserving some for garnish.
In a large baking dish, combine the cooked tortellini with the tomato cream sauce, ensuring the tortellini is well coated.
Sprinkle the vegan parmesan cheese evenly over the top of the tortellini and sauce.
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and the dish is heated through.
Remove from the oven and let cool for a few minutes before garnishing with the reserved fresh basil.
Serve hot and enjoy your Vegan Baked Tortellini with Tomato Cream Sauce.
Nutrition Facts
Calories |
2287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.4 g | 175% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5382 mg | 234% | |
| Total Carbohydrate | 202.4 g | 74% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 44.5 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1154 mg | 89% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 4546 mg | 97% | |
*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.
