Vegan tortellini with tomatoes and spinach
Tofu and spinach filled pasta with tomato sauce and cashew cream.
Approximate total time: 45 min2 servingsItalyMeal base: Tofu and cashews
100% plant-based
Choose vegan versions of the stock, pasta, sauces and other packaged products listed in the recipe.
Ingredients
For 2 servings.
- 1 package vegan tofu, spinach and quinoa tortelloni
- 400 g passata
- 1 tbsp olive oil
- 1 garlic clove
- 35 g cashews
- 150 ml unsweetened almond milk
- 3 tbsp nutritional yeast
- 1 tbsp vegan bouillon paste
- 1 tbsp dried basil
- Salt and pepper
- 6 cherry tomatoes
- 100 g spinach
Step-by-step method
- Soak the cashews in hot water for 30 minutes. Drain.
- Blend cashews with almond drink, nutritional yeast and a pinch of salt until smooth.
- Heat the oil and gently cook chopped garlic for 2 minutes.
- Add passata, stock paste, basil and pepper; simmer for 3 minutes. Add cashew cream and cook for another 2 minutes.
- Cook tortelloni according to the packet and drain. Halve the cherry tomatoes.
- Fold pasta, cherry tomatoes and spinach into the sauce; heat until the spinach wilts and serve.
✦ Kitchen tip
This recipe uses one packet for two people; check the product yield. The time includes soaking cashews; the Italian seasoning with an incomplete source measure is omitted.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.