Vegan Tortellini with Cream Sauce
Indulge in the ultimate plant-based comfort food with this delectable Vegan Tortellini with Cream Sauce recipe. Perfectly crafted homemade tortellini encases a creamy, protein-packed tofu filling, delicately seasoned with nutritional yeast, garlic, and a hint of zesty lemon juice. These tender pasta parcels are then tossed in a luscious dairy-free cream sauce made with coconut cream, almond milk, and a touch of garlic for rich, velvety flavor. Ideal for a weeknight dinner or a special occasion meal, this dish is adaptable for gluten-free diets and can be garnished with fresh parsley for an elegant finish. Bursting with wholesome ingredients and indulgent flavors, this vegan tortellini recipe is sure to satisfy your craving for creamy, dairy-free pasta perfection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour (or gluten-free flour blend, if desired)
- 0.5 cups Semolina flour
- 0.75 cups Water
- 1 tablespoon Olive oil
- 1 block Firm tofu
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 1 cup Coconut cream
- 0.75 cups Unsweetened almond milk (or other plant-based milk)
- 2 Garlic cloves, minced
- 1 tablespoon Dairy-free butter (optional)
- 1 tablespoon Cornstarch
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 0.5 teaspoon Black pepper
Instructions
To make the tortellini dough, mix the all-purpose flour and semolina flour in a large bowl. Create a well in the center and add the water and olive oil. Mix until a dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap or cover with a damp towel and let it rest for 30 minutes.
While the dough is resting, prepare the filling. In a food processor, combine the firm tofu, nutritional yeast, garlic powder, lemon juice, and 1/2 teaspoon of salt. Blend until smooth. Adjust seasoning if necessary, and set aside in the refrigerator.
After the dough has rested, roll it out into a thin sheet (about 1/16 inch thick) using a pasta roller or rolling pin. Cut the dough into 3-inch circles using a cookie cutter or glass.
Place a small dollop of the tofu filling (about 1 teaspoon) in the center of each circle. Fold the dough in half over the filling to form a half-moon shape. Press the edges firmly to seal, then join the two corners to form a tortellini shape. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a gentle boil. Cook the tortellini in batches for 3-4 minutes, or until they float to the surface. Transfer the cooked tortellini to a plate and set aside.
To make the cream sauce, heat a saucepan over medium heat. Add the minced garlic and dairy-free butter (if using) and sauté until fragrant, about 1 minute.
Whisk together the coconut cream, almond milk, and cornstarch in a bowl until smooth. Pour the mixture into the saucepan and stir continuously to thicken, about 3-5 minutes.
Season the sauce with 1/2 teaspoon of salt and black pepper. Once thickened, remove it from heat.
To serve, toss the cooked tortellini in the cream sauce until well coated. Garnish with fresh parsley, if desired, and serve immediately. Enjoy your vegan tortellini with cream sauce!
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2763 mg | 120% | |
| Total Carbohydrate | 411.9 g | 150% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 129.8 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 1047 mg | 81% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1648 mg | 35% | |
*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.
