Indulge in the rich and creamy flavors of this Vegan Creamy Tortellini, a comforting pasta dish that’s perfect for a cozy night in. Tender tortellini pasta is smothered in a luscious dairy-free cream sauce, with hints of garlic, herbs, and nutritional yeast for that cheesy flavor. This easy-to-make recipe is sure to become a favorite for both vegans and non-vegans alike!

OVERVIEW

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Calories: Approximately 400 per serving

INGREDIENTS

• 1 lb vegan tortellini (store-bought or homemade)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth
• 2 tablespoons nutritional yeast
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

INSTRUCTIONS

1. Cook the Tortellini:
   • Cook the vegan tortellini according to package instructions. Drain and set aside.
2. Prepare the Sauce:
   • In a large skillet, heat olive oil over medium heat.
   • Add minced garlic and chopped onion. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
3. Add Coconut Milk:
   • Pour in the full-fat coconut milk and vegetable broth. Stir to combine.
   • Bring the mixture to a simmer, then reduce heat to low.
4. Season and Thicken:
   • Add nutritional yeast, dried basil, dried thyme, salt, and pepper to the sauce.
   • Allow the sauce to simmer and thicken for about 5-7 minutes, stirring occasionally.
5. Combine with Tortellini:
   • Once the sauce has thickened to your desired consistency, add the cooked tortellini to the skillet.
   • Gently toss the tortellini in the creamy sauce until evenly coated.
   • Let it simmer for another 2-3 minutes to heat the tortellini through.
6. Serve:
   • Remove from heat and garnish with fresh chopped parsley.
   • Serve this Vegan Creamy Tortellini hot, garnished with extra parsley if desired.