This Vegan Tortellini in Creamy tomato Sauce is the ultimate crowd-pleaser, marrying the richness of a velvety tomato sauce with the satisfying bite of homemade plant-based tortellini. Inspired by the comforting flavours of classic Italian cuisine, this recipe takes me back to the cobbled streets of Italy, where I first discovered the magic of creamy pasta dishes. By recreating it with a vegan twist, I’ve crafted a dish that feels indulgent yet wholesome—perfect for those who love vegan recipes or lacto vegetarian recipes. Whether it’s for a cosy vegan dinner at home or a special gathering, this hearty, flavour-packed meal delivers a restaurant-quality experience right at your table. Each tortellini is wrapped in a creamy, fragrant tomato sauce that makes every bite an invitation to savour the moment.
Recipe:
Serves: 4
Preparation time: 50 minutes
Cooking time: 30 minutes
Total time: 1 Hour 20 minutes
Ingredients:
For the Tortellini Dough:
300g all-purpose flour
100g semolina flour
1 tsp salt
150ml warm water
2 tbsp olive oil
For the Tortellini Filling:
150g firm tofu, crumbled
2 tbsp nutritional yeast
1 clove garlic, minced
1 tbsp lemon juice
100g fresh spinach, wilted and chopped
Salt and freshly ground black pepper, to taste
For the Tomato Cream Sauce:
2 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
1/2 tsp chilli flakes (optional)
400g canned chopped tomatoes
3 tbsp tomato purée
200ml coconut cream (or unsweetened oat cream)
2 tbsp nutritional yeast
1 tsp sugar (optional, to balance acidity)
Salt and freshly ground black pepper, to taste
To Serve:
Freshly ground black pepper
Fresh basil leaves (optional)
Method:
To make the tortellini dough, mix the all-purpose flour, semolina flour, and salt in a large bowl. Make a well in the centre and pour in the warm water and olive oil. Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Wrap in cling film and let rest for 20 minutes.
For the filling, combine the crumbled tofu, nutritional yeast, minced garlic, lemon juice, chopped spinach, salt, and black pepper in a bowl. Mix well until fully combined.
Roll out the dough on a floured surface until very thin (about 2mm thick). Use a 7-8cm round cutter to cut out circles of dough. Place a small teaspoon of the filling in the centre of each circle. Fold the dough over to form a half-moon, pressing the edges to seal. Bring the two corners of the half-moon together and pinch to form a tortellini shape. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a boil. Cook the tortellini in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 6-8 minutes until softened and translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the dried basil, oregano, and chilli flakes (if using) to the pan, stirring to combine. Let the spices toast lightly for about 30 seconds to release their flavours.
Stir in the canned chopped tomatoes and tomato purée. Bring the mixture to a simmer and let it cook for 8-10 minutes, stirring occasionally, until the sauce has thickened slightly.
Reduce the heat to low and stir in the coconut cream and nutritional yeast. Taste and adjust the seasoning with salt, black pepper, and a pinch of sugar if the sauce is too acidic. Let the sauce cook for another 2-3 minutes until creamy and well combined.
Add the cooked tortellini to the sauce, gently tossing to coat each piece in the rich, creamy tomato sauce. Ensure the tortellini are evenly covered and heated through.
Serve the tortellini in pasta bowls, topped with a sprinkle of freshly ground black pepper and fresh basil leaves if desired. Enjoy this indulgent and satisfying meal.
Additional Tips:
For a smoky flavour, add a pinch of smoked paprika to the sauce.
Serve with crusty bread or a side salad for a complete meal.
Make extra tortellini and freeze them for quick future meals.
Allergy information / alternatives:
Gluten-Free: Use gluten-free flour for the dough if available.
Nut-Free: Ensure the coconut cream is nut-free or substitute with soy cream.
Soy-Free: Replace tofu with mashed chickpeas and nutritional yeast with a soy-free cheese alternative.
Nutritional Information (per serving):
Calories: 510 kcal
Protein: 14g
Fat: 24g
Carbohydrates: 54g
Sugar: 10g
Salt: 1.8g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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