Name: Creamy Tortellini Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 tbsp extra virgin olive oil (or avocado oil); 7 Roma tomatoes (cut in half); 2 cloves garlic (minced); 2 tsp dried oregano; 1 tsp dried basil; 1 tsp nutritional yeast; 1 tsp salt; 1 lb vegan tortellini (or cooked penne pasta); 1 cup coconut milk; 1¼ cup vegetable broth

Jump to Recipe·5.2 from 12 reviews

There’s nothing quite like a cozy bowl of Creamy Tortellini Pasta on a weeknight when you want something quick, satisfying, and a little bit special. The combination of pillowy vegan tortellini, a silky coconut milk and tomato sauce, and fragrant herbs comes together in twenty minutes flat—yet tastes like you put in hours. This plant-based twist on an old Italian favorite is a celebration of bright, wholesome ingredients and rich flavors in every bite. Whether you’re feeding family or just treating yourself, this Creamy Tortellini Pasta always delivers comfort and a burst of fresh taste.

Creamy Tortellini Pasta Recipe - Recipe Image

Ingredients You’ll Need

What I love about this recipe is how each ingredient is simple yet packs a punch. Every item is chosen to bring out the best in taste, texture, and color—there’s nothing extra, just all the essentials coming together for that irresistible Creamy Tortellini Pasta.

Extra Virgin Olive Oil: Adds richness and helps to sauté the tomatoes, releasing their natural sweetness.
Roma Tomatoes: Their firm flesh and deep flavor create the hearty, rustic base of the sauce.
Garlic: A classic, aromatic boost that enhances every other flavor in the dish.
Dried Oregano: Infuses the sauce with a hint of earthy Mediterranean notes.
Dried Basil: Offers gentle sweetness and a fragrant, herby aroma.
Nutritional Yeast: Lends a savory, cheesy kick without dairy—perfect for vegan creamy pastas.
Salt: Essential for drawing out the vibrant flavors and balancing the sauce.
Vegan Tortellini (or cooked penne pasta): Tender pasta parcels that soak up the sauce; use penne for a fun twist.
Coconut Milk: Brings all the creaminess, making the sauce luxuriously smooth while keeping it dairy-free.
Vegetable Broth: Deepens the flavor and ties the whole sauce together with a savory backbone.

How to Make Creamy Tortellini Pasta

Step 1: Sauté and Soften the Tomatoes

Start by halving your Roma tomatoes and heating olive oil in a large skillet over medium. Place the tomatoes cut-side down in a single layer and cover with a lid. Let them cook for around 8 to 10 minutes—the gentle steam and oil help the tomatoes soften perfectly, and soon you’ll notice the skins starting to wrinkle and peel away, unlocking a deliciously deep tomato flavor for your Creamy Tortellini Pasta.

Step 2: Prepare Alternative Pasta (If Needed)

If you’re swapping in penne or another pasta, now’s the time to get that water boiling and cook your pasta according to package instructions. That way, your sauce and pasta will be ready at the same time, making assembly a breeze.

Step 3: Peel the Tomatoes

After the tomatoes have softened, uncover your skillet and use tongs to lift off the loosened skins. It might feel rustic—and it is! You’ll end up with a wonderfully textured sauce. If you want to get creative, save those skins for homemade tomato peel powder to sprinkle over salads or soups later.

Step 4: Mash and Build the Sauce

Now comes the fun part—take a potato masher or fork and gently break down the tomatoes right in the skillet. Pour in the coconut milk and vegetable broth, then add garlic, oregano, basil, nutritional yeast, and salt. Give it all a stir and let the flavors meld for a moment—the kitchen will smell absolutely incredible!

Step 5: Cook the Tortellini in the Sauce

Add your vegan tortellini or cooked penne directly into the skillet. Toss to richly coat every piece in that mushroom-hued, creamy sauce. Let everything bubble together, covered, for another 3 to 5 minutes (or according to the tortellini package). This step ensures the pasta is perfectly cooked and soaks up all that creaminess.

Step 6: Serve and Enjoy!

Ladle your Creamy Tortellini Pasta into bowls while it’s warm and finish with extra herbs or a sprinkle of nutritional yeast on top. The sauce hugs each bite, and every forkful is pure comfort food magic.

How to Serve Creamy Tortellini Pasta

Garnishes

The right finishing touches can transform Creamy Tortellini Pasta from homey to restaurant-worthy. Try a fresh scatter of basil, a dusting of extra nutritional yeast, or even a drizzle of good olive oil. For a little kick, add cracked black pepper or chili flakes. Tiny microgreens or a few toasted pine nuts also offer beautiful contrast in both taste and appearance.

Side Dishes

Pair your Creamy Tortellini Pasta with a bright, lemony arugula salad for freshness, or classic garlic bread if you love sopping up the extra sauce. Roasted veggies or simply steamed broccoli also make fantastic counterparts, adding texture and a fresh vibe to your cozy pasta dinner.

Creative Ways to Present

If you’re serving guests, try plating the pasta in shallow bowls with a swirl of sauce on top and neatly placed tortellini, then finish with basil chiffonade. You can also serve family-style right from the skillet or dish up in individual ramekins for a charming bistro touch. A sprinkle of edible flowers or a few sun-dried tomatoes can add eye-popping color for special occasions.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Tortellini Pasta in an airtight container in the refrigerator for up to three days. The flavors actually deepen a bit overnight, making it a delightful next-day lunch. For best results, let it cool a few minutes before sealing up, to avoid condensation.

Freezing

If you’d like to freeze your Creamy Tortellini Pasta, portion it into freezer-safe containers, leaving a little room for expansion. The sauce may thicken as it freezes, but it keeps quite well for up to two months. Thaw overnight in the fridge before reheating so the texture stays creamy and smooth.

Reheating

To reheat, transfer your pasta to a pan with a splash of water or broth and warm over gentle heat, stirring occasionally until creamy. Microwave reheating works too, just make sure to cover loosely. If the sauce is a little thick, add another spoonful of coconut milk or broth to refresh the creaminess.

FAQs

Can I use non-vegan tortellini or other pastas?

Absolutely! Any tortellini or stuffed pasta you love will work beautifully in this Creamy Tortellini Pasta. The sauce also pairs well with penne, rigatoni, or even spaghetti, so feel free to use whatever you have on hand.

Is coconut milk strongly flavored in this recipe?

The coconut milk mainly adds a smooth creaminess; its flavor is subtle once blended with tomatoes and spices. If you prefer a milder taste, you can use an unsweetened, light coconut milk or swap for a plant-based cream substitute.

Can I add extra veggies or protein?

Yes! Add sautéed spinach, peas, zucchini, or mushrooms for more veggies. For protein, toss in some plant-based sausage, grilled tofu, or chickpeas—Creamy Tortellini Pasta is wonderfully versatile.

What’s the best way to store leftovers without the pasta getting mushy?

Cool your Creamy Tortellini Pasta slightly before refrigerating, and try not to overcook the pasta initially. You can also store the sauce and cooked tortellini separately, then combine and reheat just before serving.

How can I make this gluten-free?

Swap in your favorite gluten-free pasta to make this dish entirely gluten-free. There are also gluten-free vegan tortellini and ravioli options available at many specialty stores.

Final Thoughts

Give this Creamy Tortellini Pasta a try the next time you’re craving something easy yet comfortingly decadent. It’s sure to become a reliable favorite, whether you’re new to plant-based cooking or simply want a quick crowd-pleaser. Let me know how it goes!