Creamy Tortellini Pasta

Delicious (and quick!) pasta sauce recipe that is meal-prep friendly, pantry forward, and utterly delicious!

Course Main Course

Cuisine Italian

Keyword 20 minute recipe, 30 minutes or less, easy pasta recipe, easy weeknight dinner, plant based pasta recipe, plant based pasta sauce, quick recipes, quickies, vegan italian, vegan pasta recipe, vegan pasta sauce

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 547.2

Author carleigh

Equipment

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

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.

Video

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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.

Nutrition