Dairy-Free Tortellini with Pesto

Delight in the comforting, dairy-free twist of this homemade Tortellini with Pesto—a plant-based Italian classic that’s as satisfying as it is wholesome. This recipe combines soft, tender tortellini stuffed with a rich, creamy filling made from silken tofu, cooked spinach, and nutritional yeast for a cheesy flavor without the dairy. Tossed in a vibrant vegan pesto made with fresh basil, pine nuts, garlic, and a hint of lemon, each bite bursts with herby goodness. Perfect for those seeking a dairy-free or vegan-friendly pasta dish, this recipe invites you to master the art of handmade tortellini while savoring a meal that’s both elegant and nourishing. Ready in just over an hour, it’s the perfect centerpiece for a dinner that impresses and satisfies.

Nutriscore Rating: 71/100

Prep Time:60 mins

Cook Time:10 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Toss the cooked tortellini with the pesto sauce, ensuring each piece is evenly coated.

Step 9

Serve immediately, garnished with extra pine nuts or fresh basil if desired.

Nutrition Facts

Serving size	(1078.8g)

Amount per serving	% Daily Value*
Calories	2330.9

Total Fat 139.3g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 14.2g
Cholesterol 0mg	0%
Sodium 3663.1mg	0%
Total Carbohydrate 215.0g	0%
Dietary Fiber 17.8g	0%
Total Sugars 4.6g
Protein 60.2g	0%

Vitamin D 12.5IU	0%
Calcium 1277.1mg	0%
Iron 26.0mg	0%
Potassium 2202.8mg	0%

*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.

Source of Calories

Fat: 53.2%

Protein: 10.2%

Carbs: 36.5%