Roasted Tomato Ricotta Tortellini
This Roasted Tomato Ricotta Tortellini is made with pre-made vegan tortellini and a simple & creamy tomato sauce! Perfect for date night!
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.
Nutrition
Calories: 345kcal | Carbohydrates: 39g | Protein: 11g | Fat: 17g