Description
Indulge in this luxurious and comforting Creamy Tortellini Pasta recipe that combines the richness of coconut milk with the freshness of Roma tomatoes, creating a delightful sauce that coats each tortellini perfectly.
Ingredients
Main Ingredients
- 2 tbsp extra virgin olive oil (or avocado oil)
- 7 Roma tomatoes (cut in half)
- 2 cloves garlic (minced)
Seasonings
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp nutritional yeast
- 1 tsp salt
Additional
- 1 lb vegan tortellini (or cooked penne pasta)
- 1 cup coconut milk
- 1¼ cup vegetable broth
Instructions
- Slice and Cook Tomatoes: Slice Roma tomatoes in half and cook in olive oil until softened.
- Cook Pasta: If using penne pasta, cook according to package instructions.
- Prepare Sauce: Remove tomato skins, mash tomatoes, and add coconut milk, vegetable broth, and spices. Stir well.
- Add Pasta: Add tortellini or cooked pasta to the sauce and cook for a few minutes.
- Serve: Garnish with herbs or nutritional yeast and serve warm.
Notes
- You can customize this recipe by adding your favorite vegetables or protein.
- For a non-vegan version, you can use regular tortellini and dairy milk.
- This dish pairs well with a side salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 920mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
