Vegan Pesto Tortellini
Treat your taste buds to the ultimate comfort food with Vegan Pesto Tortellini—a plant-based masterpiece that combines homemade pasta, creamy tofu ricotta filling, and a vibrant basil pesto sauce. This recipe features golden semolina flour and silky tofu ricotta seasoned with nutritional yeast and vegan Parmesan for a rich, cheesy essence. The vegan pesto steals the spotlight with fresh basil, pine nuts, garlic, and zesty lemon juice blended to perfection, creating a sauce bursting with flavor and aroma. Topped with a garnish of wilted spinach, this dish is a feast for the senses and perfect for impressing guests or enjoying a cozy night in. Ready in under an hour, this vegan tortellini recipe is an irresistible combination of texture, taste, and nutrient-packed ingredients that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Semolina flour
- 1 cup Water
- 0.5 teaspoon Salt
- 1.5 cups Tofu ricotta
- 0.5 cup Nutritional yeast
- 2 tablespoons Lemon juice
- 2 cups Fresh basil leaves
- 0.5 cup Pine nuts
- 2 Garlic cloves
- 0.5 cup Olive oil
- 0.25 cup Vegan Parmesan cheese
- 0.25 teaspoon Black pepper
- 1 cup Spinach leaves
Instructions
In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Gradually add water, mixing until a dough forms. Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the vegan pesto by adding fresh basil, pine nuts, garlic cloves, lemon juice, and nutritional yeast to a food processor. Blend until finely chopped.
With the processor running, slowly add olive oil until the pesto is smooth and creamy. Adjust seasoning with salt and black pepper to taste. Set aside.
For the tortellini filling, crumble tofu ricotta into a bowl and mix with a bit of nutritional yeast, vegan Parmesan, and a pinch of black pepper. Adjust seasoning as needed.
Once the dough has rested, divide it into four portions. Roll out each portion on a lightly floured surface as thin as possible.
Cut the rolled dough into 2-inch squares. Place a small dollop of tofu ricotta filling in the center of each square.
Fold each square into a triangle, pressing the edges to seal. Bring the two pointed ends together to form a ring, pressing gently to seal.
Bring a pot of salted water to a boil. Gently add the tortellini and cook for 3-5 minutes until they float to the surface.
Using a slotted spoon, transfer cooked tortellini to serving plates.
Toss the tortellini with the prepared vegan pesto, adding fresh spinach leaves to the mix for added freshness and serve immediately.
Nutrition Facts
Calories |
3745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.9 g | 274% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2683 mg | 117% | |
| Total Carbohydrate | 345.0 g | 125% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 8.1 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 938 mg | 72% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 2118 mg | 45% | |
*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.
