Vegan Pesto Tortellini

Delight in the vibrant flavors of Vegan Pesto Tortellini, a plant-based twist on a classic Italian favorite that's sure to impress! This recipe features homemade tortellini crafted from a simple yet satisfying dough of all-purpose and semolina flour, filled with creamy tofu ricotta enhanced by a hint of vegan Parmesan. The star of the dish is the fresh, dairy-free pesto made with fragrant basil, rich pine nuts, zesty lemon juice, and a touch of nutritional yeast for umami depth. Tossed with tender baby spinach and coated in the velvety green pesto, this dish is a celebration of wholesome, bold flavors in every bite. Perfect for weeknight dinners or special occasions, this recipe is not only vegan but also irresistibly delicious. Ready in under an hour and packed with fresh, plant-based ingredients, it’s a must-try for pasta lovers seeking something unique and satisfying!

Nutriscore Rating: 72/100

Prep Time:40 mins

Cook Time:10 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Once the dough has rested, divide it into four portions. Roll out each portion on a lightly floured surface as thin as possible.

Step 6

Cut the rolled dough into 2-inch squares. Place a small dollop of tofu ricotta filling in the center of each square.

Step 7

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.

Step 8

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.

Step 9

Using a slotted spoon, transfer cooked tortellini to serving plates.

Step 10

Toss the tortellini with the prepared vegan pesto, adding fresh spinach leaves to the mix for added freshness and serve immediately.

Nutrition Facts

Serving size	(1345.5g)

Amount per serving	% Daily Value*
Calories	3745.2

Total Fat 213.9g	0%
Saturated Fat 28.8g	0%
Polyunsaturated Fat 33.6g
Cholesterol 0mg	0%
Sodium 2682.6mg	0%
Total Carbohydrate 345.0g	0%
Dietary Fiber 28.5g	0%
Total Sugars 8.1g
Protein 111.0g	0%

Vitamin D 0IU	0%
Calcium 938.3mg	0%
Iron 28.7mg	0%
Potassium 2117.8mg	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: 51.3%

Protein: 11.8%

Carbs: 36.8%