Roasted Tomato Ricotta Tortellini
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This Roasted Tomato Ricotta Tortellini is made with pre-made vegan tortellini and a simple & creamy tomato sauce! Perfect for date night!
If you are planning to spend Valentine’s Day at home, this Roasted Tomato Ricotta Tortellini needs to be on your menu. I used pre-made tortellini (keeping it simple), with a totally delicious creamy tomato sauce. This is simple, delicious, comfort food. Perfect to make for someone you love ❤️
Step One: Roast the Tomatoes
Roasted tomatoes & garlic is one of my favorite smells, like, ever! Just by completing this step, your whole house is going to be smelling cozy and delicious.
Add the tomatoes, garlic, oil, rosemary, smoked paprika and a pinch of salt & pepper to the baking dish and toss to coat. Place in the oven for 15 minutes, or until the tomatoes burst.
Step Two: Make the Sauce
The oven does a lot of the work for us in this recipe. Because when those tomatoes & garlic come out of the oven they are going to be tender and golden.
Add everything from the baking sheet (including the juices) to a food processor with some vegan ricotta (homemade or store-bought), and sun-dried tomatoes. Blend until everything is smooth.
TIP: I like to reserve about 1/4 of the roasted tomatoes to add back to the sauce at the end.
Step Three: Bring it Together
Like I mentioned, I used pre-made Tortellini for this recipe. I love the ones from Kite Hill. They are so tasty and only take a couple minutes to cook.
Bring a large pot of water to a boil. Add the tortellini and cook for 2-4 minutes. Drain and place the empty pot on the stove over medium-low heat.
Pour in the sauce, the reserved tomatoes & milk and stir to combine. Add the tortellini to the pot and stir.
Step Four: Serve
And that is it! You have a tasty pasta recipe on the table in 30 minutes! I like to top off the bowls with vegan parmesan and some fresh basil.
You could also serve this with my Little Gem Caesar Salad or Brussels & Kale Caesar Salad.
Need more recipe inspo? Check these out:
Roasted Tomato Ricotta Tortellini
Ingredients
- 12 ounces tomatoes I used a mix of cherry & grape
- 6 cloves garlic peeled
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- 1/2 teaspoon smoked paprika
- salt & pepper to taste
- 4 ounces vegan ricotta I used Kite Hill
- 3 tablespoons sun-dried tomatoes in oil
- 1/4 cup non-dairy milk I used oat
- 9 ounces vegan tortellini I used Kite Hill
- vegan parmesan, fresh basil optional, for serving
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add the tomatoes, garlic, oil, rosemary, smoked paprika and a pinch of salt & pepper to the baking sheet and toss to coat. Place in the oven for 15 minutes, or until the tomatoes burst.
- Reserve about 1/4 of the tomatoes and add the rest of the ingredients from the baking sheet to a food processor with the ricotta & sun-dried tomatoes. Blend until smooth.
- Bring a large pot of water to a boil. Add the tortellini and cook for 2-4 minutes. Drain and place them empty pot on the stove over medium-low heat.
- Pour in the sauce, the reserved tomatoes & milk and stir to combine. Add the tortellini to the pot and stir.
- To serve, add the tortellini to bowls and top with vegan parmesan & basil.
Video
Notes
- This makes 2 large dinner portions or 4 small lunch portions.
- I used pre-made ricotta, but you can also make my tofu ricotta recipe.
Absolutely amazing as always! I’ve never made one of your recipes that wasn’t superb. I added some beyond Italian sausage for a protein boost.
Thanks so much Tina! Love the idea of adding vegan sausage!