Picture yourself in a charming, sunlit kitchen in the heart of Italy, where the air is filled with the fragrant aroma of fresh basil and garlic. Our Vegan Tortellini with Basil Pesto takes you on a nostalgic culinary journey, reminiscent of family gatherings and the loving hands that crafted each delicate tortellini. This recipe is not just about food; it’s about cherished memories and the joy of sharing a hearty meal with loved ones. Each bite of these tortellini, enveloped in a vibrant basil pesto, evokes the warmth of home and the passion for creating dishes that delight both the heart and the palate. Perfect for adding a touch of tradition to your vegan recipes and lacto vegetarian recipes collection, this dish promises to transport you to those cherished moments with every mouthful.
Recipe:
Serves: 4
Preparation time: 50 minutes
Cooking time: 15 minutes
Total time: 65 minutes
Ingredients:
For the tortellini dough:
300g semolina flour
200g all-purpose flour
180ml water
1 tbsp olive oil
Pinch of salt
For the filling:
400g firm tofu, drained and crumbled
100g fresh spinach, finely chopped
2 cloves garlic, minced
1 tsp nutritional yeast
Salt and black pepper, to taste
For the basil pesto:
100g fresh basil leaves
50g pine nuts
2 cloves garlic
100ml olive oil
2 tbsp nutritional yeast
Salt and black pepper, to taste
Method:
Begin by making the dough: In a large bowl, mix together the semolina flour, all-purpose flour, and a pinch of salt. Make a well in the centre, add water and olive oil, and gradually mix to form a firm dough. Knead for 10 minutes, then cover and let rest for 30 minutes.
For the filling: In a mixing bowl, combine crumbled tofu, chopped spinach, minced garlic, nutritional yeast, salt, and pepper. Mix well until the mixture is homogenous.
Prepare the tortellini: Divide the rested dough into four equal parts. Roll out each part on a floured surface until thin. Cut the dough into small squares, place a spoonful of filling in the centre of each square, fold into a triangle, and press the edges to seal. Bring the two corners of the triangle together to form the tortellini shape.
Cook the tortellini: Bring a large pot of salted water to a boil. Add the tortellini in batches and cook for about 4-5 minutes or until they float to the surface. Drain well.
For the basil pesto: In a food processor, combine basil leaves, pine nuts, garlic, nutritional yeast, salt, and pepper. Pulse until finely chopped. With the processor running, slowly add olive oil until the mixture is smooth and creamy.
To serve: Toss the cooked tortellini with the basil pesto until evenly coated. Serve on plates and garnish with additional basil leaves if desired.
Serve hot and enjoy the fresh, vibrant flavours of this delightful dish.
Additional Tips:
Pair this exquisite dish with a side of garlic bread or a crisp green salad for a complete meal.
Allergy information / alternatives:
For a nut-free option, substitute pine nuts with sunflower seeds. To make the dish gluten-free, use gluten-free flour for the dough.
Nutritional Information (per serving):
Calories: 480 kcal per serving
Protein: 18g
Fat: 22g
Carbohydrates: 54g
Fibre: 5g
Sugar: 2g
Salt: 0.6g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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