Vegan Tortellini with Pesto
Indulge in a vibrant, plant-based feast with our Vegan Tortellini with Pesto recipe, a delightful combination of handmade pasta and rich, flavorful sauces. This recipe guides you through crafting tender tortellini from scratch, using a simple blend of semolina and all-purpose flour, and filling them with a creamy tofu-spinach mixture enhanced by garlic and nutritional yeast. Topped with a fresh, dairy-free basil pesto made with pine nuts and a splash of lemon juice, this dish is a celebration of wholesome, vegan ingredients. Perfect for a cozy dinner or an impressive meal for guests, these tortellinis are ready in just about an hour and deliver restaurant-quality results that bring comfort and flavor to every bite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Semolina flour
- 0.75 cup Water
- 2 tablespoons Olive oil
- 0.5 block Firm tofu
- 2 cups Fresh spinach
- 2 cloves Garlic cloves
- 2 tablespoons Nutritional yeast
- 1 teaspoon Salt
- 2 cups Basil leaves
- 0.25 cup Pine nuts
- 1 tablespoon Lemon juice
- 2 tablespoons Plant-based milk (unsweetened)
Instructions
In a mixing bowl, combine the all-purpose flour and semolina flour. Make a well in the center and add the water and olive oil. Mix until a dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes or until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
While the dough rests, prepare the filling. Crumble the tofu into a bowl and set aside. Sauté the fresh spinach and minced garlic in a skillet until wilted, then transfer to a blender or food processor.
Add the crumbled tofu, nutritional yeast, and 1/2 teaspoon of salt to the blender. Pulse until smooth and creamy, then set the filling aside.
For the pesto, combine the basil leaves, pine nuts, lemon juice, remaining 1/2 teaspoon salt, and plant-based milk in a blender. Blend until smooth, adding more plant-based milk if needed to reach the desired consistency.
Roll out the rested dough on a floured surface into a thin sheet (about 1/16 inch thick). Using a round cutter (around 3 inches in diameter), cut circles out of the dough.
Place a small spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape, pressing the edges to seal. Bring the two corners together and pinch to create a tortellini shape.
Bring a large pot of salted water to a gentle boil. Add the tortellinis in batches and cook for 3-4 minutes, or until they float to the surface.
Using a slotted spoon, transfer the tortellini to a plate. Serve with a generous drizzle of the basil pesto and enjoy!
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 523 mg | 23% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 1.1 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 597 mg | 46% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 700 mg | 15% | |
*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.
