Creamy Tortellini Pasta
If you’re looking for a weeknight dinner that feels indulgent but comes together with minimal effort, this creamy tortellini pasta firs the bill perfectly. Ready in less than half an hour, this recipe doesn’t call for fancy techniques or equipment, just wholesome ingredients and a skillet.
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Why You’ll Love This Recipe
- Imagine a restaurant-quality meal with the comfort of a home-cooked meal. It’s so quick and easy to make, but the flavor is out fo this world!
- This creamy tortellini pasta is rich and indulgent, yet it doesn’t leave you feeling heavy after the meal.
- Simple ingredients, grand flavors. A handful of pantry staples and affordable veggies transforms into a luxurious pasta dish.
- I adore one pan wonders and sheet pan recipes! Less time wasted on washing dishes, more time to enjoy your meal.
Key Ingredients
- Roma tomatoes are the perfect size and shape for this technique. Cooking them cut-side down intensifies their natural sweetness and creates a rustic, rich base.
- Coconut milk adds a luscious, creamy texture that balances the acidity of the tomatoes without the need for dairy.
- Nutritional yeast brings a subtle “cheesy” flavor to the sauce. As a bonus, nutritional yeast is often fortified with B12 and other nutrients lacking from plant-based diets.
- Dried herbs including organo and basil are classic Italian flavor bombs that add warmth and aroma.
- Tortellini is the vehicle that soaks up all that velvety sauce; use your favorite vegan version or any pasta on hand.
Hack It!
- Use whatever you have: No tortellini? This recipe works beautifully with ravioli or any short pasta.
- Add a can of drained chickpeas, seitan pieces, or textured soy chunks to the sauce for extra protein.
- Not a fan of coconut? Use homemade cashew cream, sunflower cream, or soy cream instead.
- Why not add greens. Toss in spinach, kale, or chard for an easy nutrition boost.
- The sauce is naturally gluten-free, but pasta obviously isn’t. Swap for any GF pasta, it doesn’t have to be tortellini.
- Don’t throw away tomato peels! Dry and pulverize them to make a delicious flavoring powder.
How to Make Creamy Tortellini Pasta
Step 1: Slice the roma tomatoes in half. Heat the olive oil in a large skillet over medium heat, then add the tomatoes cut-side down in a single layer. Cover with a lid and cook for 8-10 minutes.
Step 2: Once the tomatoes are soft and the skins begin to loosen, Remove the lid and use tongs to carefully lift off the skins from tomatoes. Discard the skins or make tomato peel powder.
Step 3: Use a potato masher or fork to gently break down the tomatoes, creating a rustic sauce.
Step 4: Add the coconut milk, vegetable broth, then the spices. Stir until fragrant.
Step 5: If using dry pasta, cook it first according to the package instructions. Add the tortellini or cooked pasta directly into the skillet and toss to coat in the sauce.
Step 6: Cook covered for an additional 3-5 minutes. Serve warm, topped with extra herbs or nutritional yeast if desired.
Frequently Asked Questions
Yes! Store in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits. If the sauce is too thick, dilute with a little bit of water or vegetable broth.
I am all for using accessible pantry food! Canned tomatoes are usually cooked and peeled already, so you’ll be saving time too. Use one 28-oz can of tomatoes if fresh aren’t available.
Simply use gluten-free pasta or a GF tortellini alternative. Chickpea pasta, brown rice pasta, or rice noodles are great alternatives.
More Plant-Based Pasta Sauces
- Creamy Corn Pasta
- Zucchini Pesto Sauce
- Roasted Red Pepper Pasta Sauce
- French Onion Pasta
- One Pot Creamy Pasta
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The Recipe: Creamy Tortellini Pasta
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
Equipment
- Skillet large
- Potato masher or fork
Instructions
- Slice the roma tomatoes in half. Heat the olive oil in a large skillet over medium heat, then add the tomatoes cut-side down in a single layer. Cover with a lid and cook for 8 to 10 minutes, or until the tomatoes are softened and the skins begin to loosen.
- If using a different pasta, cook according to package instructions while you're making the sauce.
- Remove the lid and use tongs to carefully lift off and discard the skins or make tomato peel powder.
- Use a potato masher or fork to gently break down the tomatoes, creating a rustic sauce. Add the coconut milk and vegetable broth, then the spices, and stir until fragrant.
- Add the tortellini or cooked pasta directly into the skillet and toss to coat in the sauce. Cook covered for an additional 3 to 5 minutes, according to package directions, for the tortellini to cook.
- Serve warm, topped with extra herbs or nutritional yeast if desired.
Notes
- Use whatever you have: No tortellini? This recipe works beautifully with ravioli or any short pasta.
- Add a can of drained chickpeas, seitan pieces, or textured soy chunks to the sauce for extra protein.
- Not a fan of coconut? Use homemade cashew cream, sunflower cream, or soy cream instead.
- Why not add greens. Toss in spinach, kale, or chard for an easy nutrition boost.
- The sauce is naturally gluten-free, but pasta obviously isn’t. Swap for any GF pasta, it doesn’t have to be tortellini.
- Don’t throw away tomato peels! Dry and pulverize them to make a delicious flavoring powder.