Vegan Tortellini with Tomato Sauce

Elevate your plant-based cooking game with this hearty and flavorful Vegan Tortellini with Tomato Sauce recipe! Crafted entirely from scratch, this dish combines tender homemade pasta filled with a creamy tofu-spinach ricotta, perfectly seasoned with nutritional yeast and a hint of garlic. The tortellini are paired with a robust tomato sauce made from crushed tomatoes, aromatic onions, garlic, and fragrant herbs like basil and oregano, creating a comforting harmony of flavors. Ideal for a family dinner or an elegant vegan centerpiece, this recipe is both satisfying and wholesome, offering protein-packed filling and vibrant, fresh ingredients. Ready in just over an hour and perfect for meal prep or special occasions, this plant-based twist on Italian cuisine is sure to impress vegans and non-vegans alike. Experience the joy of handcrafted pasta and a rich, savory sauce in every bite!

Nutriscore Rating: 77/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 1 cup Semolina flour
• 0.75 cup Water
• 1 tablespoon Olive oil
• 8 ounces Tofu (firm, pressed)
• 1 cup Spinach (fresh, chopped)
• 2 tablespoons Nutritional yeast
• 1 teaspoon Garlic powder
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 28 ounces Canned crushed tomatoes
• 1 medium Yellow onion (finely chopped)
• 3 Garlic cloves (minced)
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 0.25 teaspoon Red pepper flakes
• 2 tablespoons Fresh basil leaves (chopped)

Directions

Step 1

In a large bowl, mix the all-purpose flour and semolina flour. Gradually add water and olive oil while stirring until a rough dough forms.

Step 2

Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.

Step 3

To make the filling, crumble the pressed tofu into a food processor. Add the spinach, nutritional yeast, garlic powder, lemon juice, 1/2 teaspoon salt, and black pepper. Process until smooth and creamy, resembling ricotta cheese.

Step 4

Divide the rested pasta dough into four pieces. Roll each piece out on a floured surface until very thin, about 1/16 inch thick.

Step 5

Using a round cutter (about 3 inches in diameter), cut out circles of dough. Place a small spoonful of the tofu filling in the center of each circle. Fold the dough in half to form a half-moon, pressing the edges to seal. Bring the two corners together and press firmly to form a tortellini shape.

Step 6

Repeat until all dough and filling are used. Place the tortellini on a floured tray to prevent sticking.

Step 7

For the sauce, heat 1 tablespoon of olive oil in a large pan over medium heat. Sauté the chopped onion until softened, about 3-4 minutes.

Step 8

Add the minced garlic and cook for another minute. Stir in the crushed tomatoes, dried basil, oregano, red pepper flakes, 1/2 teaspoon salt, and black pepper. Simmer for 15 minutes, stirring occasionally.

Step 9

Bring a large pot of salted water to a boil. Cook the tortellini in batches for 3-4 minutes or until they float to the surface.

Step 10

Drain the cooked tortellini and toss them gently in the tomato sauce. Sprinkle with fresh basil leaves before serving.

Nutrition Facts

Serving size	(1835.6g)

Amount per serving	% Daily Value*
Calories	2233.5

Total Fat 38.5g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 3465.9mg	0%
Total Carbohydrate 378.3g	0%
Dietary Fiber 38.1g	0%
Total Sugars 41.0g
Protein 101.3g	0%

Vitamin D 0IU	0%
Calcium 1958.7mg	0%
Iron 30.0mg	0%
Potassium 4563.8mg	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: 15.3%

Protein: 17.9%

Carbs: 66.8%