Vegan Tortellini with Pesto

Elevate your plant-based dining experience with this delightful Vegan Tortellini with Pesto recipe, a perfect harmony of homemade pasta and fresh, vibrant flavors. Crafted from scratch, the silky dough combines all-purpose and semolina flours, encasing a creamy spinach and tofu filling that’s both protein-packed and irresistibly savory. Topped off with a luscious basil pesto featuring pine nuts and a hint of lemon, this dish is a celebration of wholesome ingredients and Mediterranean flair. Ready in just an hour, this satisfying meal is ideal for weeknight dinners or impressing guests at your next gathering. Vegan, homemade, and bursting with flavor, this tortellini is proof that comfort food can be both nourishing and indulgent!

Nutriscore Rating: 75/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Using a slotted spoon, transfer the tortellini to a plate. Serve with a generous drizzle of the basil pesto and enjoy!

Nutrition Facts

Serving size	(982.8g)

Amount per serving	% Daily Value*
Calories	2168.6

Total Fat 64.9g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 14.2g
Cholesterol 0mg	0%
Sodium 2482.5mg	0%
Total Carbohydrate 317.3g	0%
Dietary Fiber 20.7g	0%
Total Sugars 5.1g
Protein 79.3g	0%

Vitamin D 12.5IU	0%
Calcium 509.5mg	0%
Iron 21.4mg	0%
Potassium 1348.2mg	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: 26.9%

Protein: 14.6%

Carbs: 58.5%