Vegan Tortellini with Cream Sauce

Indulge in the comforting, plant-based decadence of Vegan Tortellini with Cream Sauce. This recipe features handmade tortellini filled with a creamy tofu and nutritional yeast mixture, delicately seasoned with garlic and lemon for a burst of flavor. The velvety dairy-free cream sauce, a blend of coconut cream and almond milk, is infused with sautéed garlic and a hint of black pepper for a luscious finish. Perfectly suited for both weeknight meals and special occasions, this dish is as satisfying as it is wholesome, with options for a gluten-free twist. Serve these tender, flavor-packed morsels garnished with fresh parsley for an elegant and delicious vegan feast!

Nutriscore Rating: 67/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Season the sauce with 1/2 teaspoon of salt and black pepper. Once thickened, remove it from heat.

Step 10

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

Serving size	(1410.8g)

Amount per serving	% Daily Value*
Calories	2766.0

Total Fat 88.1g	0%
Saturated Fat 45.8g	0%
Polyunsaturated Fat 1.7g
Cholesterol 0mg	0%
Sodium 2763.0mg	0%
Total Carbohydrate 411.9g	0%
Dietary Fiber 19.2g	0%
Total Sugars 129.8g
Protein 89.9g	0%

Vitamin D 75.0IU	0%
Calcium 1047.2mg	0%
Iron 18.9mg	0%
Potassium 1647.9mg	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: 28.3%

Protein: 12.8%

Carbs: 58.8%