10+ Vegan Tortellini Recipes for Delicious Meatless Meals

Vegan tortellini recipes offer a delicious and creative way to enjoy a traditional pasta favorite without any animal products. You can easily make these tasty treats at home with fresh ingredients and simple techniques.

Whether you’re looking for a comforting meal or a dish to impress friends, vegan tortellini can satisfy your cravings.

These recipes often feature flavorful fillings and sauces, making it easy to customize them to your taste. From creamy sauces to savory fillings, there’s a perfect vegan tortellini recipe for everyone.

Spinach and Ricotta Tortellini with Tomato Sauce

For a comforting dish, try making spinach and ricotta tortellini with a simple tomato sauce. This recipe is easy to follow and perfect for any meal.

Start by cooking your favorite tortellini according to the package directions. Choose fresh spinach and ricotta for a creamy filling.

As the pasta cooks, heat some olive oil in a pan. Add diced tomatoes, a pinch of salt, pepper, and fresh basil for flavor. Let it simmer gently.

Once the tortellini is done, drain it and add it to the sauce. Stir it all together until well coated. Serve hot, and sprinkle some grated cheese on top if you like.

Ingredients

• 325g spinach and ricotta tortellini
• 300ml passata cooking sauce
• Fresh basil leaves
• Butter
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Grana Padano cheese (optional)

Cooking Instructions

1. Cook the tortellini as per package instructions.
2. In a skillet, melt butter over medium heat.
3. Add the cooked tortellini to the pan with the sauce.
4. Stir gently to coat and heat through.
5. Serve hot, garnished with cheese.

Mushroom Tortellini in Garlic Cream

Mushroom tortellini in garlic cream is a tasty and comforting vegan dish. This recipe highlights the rich flavors of mushrooms combined with a creamy garlic sauce. It’s perfect for a cozy dinner or a quick weeknight meal.

Start by sautéing fresh mushrooms in a pan with a splash of olive oil. You want them to be golden and tender. Then, add minced garlic for about a minute until it’s fragrant.

Next, pour in some plant-based cream and vegetable broth. This will create a smooth sauce that pairs perfectly with the tortellini. You can use store-bought vegan tortellini to save time.

Allow the sauce to thicken while gently tossing the cooked tortellini into the pan. This helps the pasta absorb all those wonderful flavors.

Finally, serve your dish warm, garnished with fresh herbs like parsley for extra color. Enjoy your delightful vegan creation!

Ingredients:

• 9 ounces (250g) vegan tortellini
• 2 cups mushrooms, sliced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup plant-based cream
• ½ cup vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions:

1. Cook the vegan tortellini according to package instructions.
2. Heat olive oil in a pan over medium heat.
3. Add sliced mushrooms and cook until golden.
4. Stir in minced garlic and cook for 1 minute.
5. Pour in plant-based cream and vegetable broth; stir well.
6. Let the sauce thicken for a few minutes.
7. Toss in the cooked tortellini and combine.
8. Serve warm, topped with fresh parsley.

3) Pumpkin Tortellini with Sage Butter

Pumpkin tortellini with sage butter is a delicious vegan dish. It combines the sweet taste of pumpkin with the earthy flavor of sage. This recipe is perfect for fall or any cozy dinner.

To make the tortellini, start with a dough made from flour and water. Roll it out thin and cut into squares. Then, fill each square with a mixture of cooked pumpkin and spices.

For the sauce, gently cook vegan butter with fresh sage leaves until fragrant. Toss the cooked tortellini in this sage butter for a delightful finish. You can add a pinch of salt and pepper to enhance the flavors.

Ingredients

• Pasta dough: 3 cups flour, water (as needed)
• Filling: 1 cup cooked pumpkin, salt, nutmeg, and cinnamon
• Sauce: 1/2 cup vegan butter, fresh sage leaves

Cooking Instructions

1. Make the pasta dough and let it rest.
2. Roll out the dough and cut into squares.
3. Mix cooked pumpkin with spices.
4. Fill the squares and fold into tortellini.
5. Cook the tortellini in boiling water for about 3-5 minutes.
6. In a pan, melt vegan butter with sage leaves over medium heat.
7. Toss the cooked tortellini in the sage butter before serving.

4) Vegan Tofu-Filled Tortellini with Pesto

Vegan tofu-filled tortellini with pesto is a delicious and healthy dish. You can make the tortellini from scratch or buy pre-made vegan pasta. The filling combines crumbled tofu with fresh spinach and garlic for great flavor.

To enhance the taste, add a touch of nutritional yeast and season with salt and pepper. This gives a cheesy flavor without any dairy. You can use your favorite vegan pesto to dress the cooked tortellini.

Serve it with a sprinkle of vegan parmesan for an extra flavor kick. This meal is perfect for a cozy dinner or a special occasion.

Ingredients

• 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
• 250g vegan tortellini
• 1 cup vegan pesto

Cooking Instructions

1. Crumble the tofu and mix it with spinach, garlic, nutritional yeast, salt, and pepper.
2. Prepare the vegan tortellini according to the package instructions.
3. Fill each tortellini with the tofu mixture.
4. Cook the filled tortellini in boiling water for 3-5 minutes.
5. Drain and toss with vegan pesto before serving.

5) Butternut Squash Tortellini in Marinara

This dish brings together the sweet flavor of butternut squash and tangy marinara sauce. It’s a delightful way to enjoy vegan tortellini.

To start, roast the butternut squash at 400ºF (200ºC) until it’s soft. This usually takes about 30 to 40 minutes. Once it’s cool, mash it up.

Next, add your favorite plant-based cheese to the squash and mix well. Use this to fill your tortellini pasta.

Now, cook the tortellini in boiling water for about 3-5 minutes. You’ll know they are ready when they float to the top.

Heat up some marinara sauce in a pan. Once the tortellini are done, toss them in the sauce. Serve hot and enjoy!

Ingredients

• 1 cup butternut squash, roasted and mashed
• 1/2 cup vegan cheese
• Fresh tortellini pasta
• 2 cups marinara sauce

Cooking Instructions

1. Preheat the oven to 400ºF (200ºC).
2. Roast the butternut squash until soft.
3. Mash the roasted squash and mix in vegan cheese.
4. Fill tortellini with the mixture.
5. Cook tortellini in boiling water until they float.
6. Heat marinara sauce and toss with the cooked tortellini.

6) Kale and Walnut Tortellini in Lemon Sauce

Kale and walnut tortellini in lemon sauce is a light and fresh dish. The combination of flavors makes it a perfect choice for a quick dinner. You can enjoy this dish as a healthy meal any day of the week.

Start by cooking your tortellini according to package instructions. While that cooks, prepare the sauce by sautéing garlic in olive oil. Add chopped kale and let it wilt down.

Once the kale is wilted, stir in crushed walnuts for crunch and flavor. Squeeze fresh lemon juice into the mix for a zesty kick. Toss the cooked tortellini in the sauce to coat everything nicely.

Serve your kale and walnut tortellini warm, garnished with lemon zest. This dish is not only delicious but also packed with nutrients.

Ingredients

• 9 oz (250 g) of tortellini
• 2 cups of chopped kale
• 1/2 cup of walnuts, crushed
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• Juice of 1 lemon
• Lemon zest for garnish
• Salt and pepper to taste

Cooking Instructions

1. Cook tortellini according to package directions.
2. In a pan, heat olive oil over medium heat.
3. Sauté garlic until fragrant.
4. Add chopped kale and cook until wilted.
5. Stir in crushed walnuts.
6. Add lemon juice and mix well.
7. Toss in the cooked tortellini.
8. Season with salt and pepper.
9. Serve warm and garnish with lemon zest.

7) Artichoke Tortellini with Olive Tapenade

This delicious dish features artichoke tortellini topped with a zesty olive tapenade. It’s a great option for a quick and satisfying meal. The combination of flavors makes every bite enjoyable.

You can easily prepare the tortellini according to the package instructions. While the pasta cooks, whip up the tapenade. It blends olives, artichokes, garlic, and herbs for a fresh taste.

Serve the tortellini warm, drizzled with the olive tapenade. This adds a burst of flavor that complements the tortellini perfectly. It’s ideal for a cozy dinner or a gathering with friends.

Ingredients

• 9 ounces (250 grams) artichoke tortellini
• 1 cup pitted black olives
• 1 cup green olives
• 1 can (8.5 ounces) artichoke hearts
• 2 cloves garlic
• 3 tablespoons capers
• 2 tablespoons lemon juice
• Fresh parsley, chopped

Cooking Instructions

1. Cook tortellini according to the package directions.
2. In a food processor, combine olives, artichokes, garlic, capers, and lemon juice.
3. Blend until smooth.
4. Drain tortellini and mix with the olive tapenade.
5. Serve warm, garnished with parsley.

8) Asparagus Tortellini with Vegan Alfredo

This Asparagus Tortellini with Vegan Alfredo is a delicious dish that’s perfect for any meal. The creamy alfredo sauce pairs beautifully with tender asparagus and tortellini.

To start, you can use store-bought vegan tortellini for convenience. Cook the tortellini according to the package instructions. While that cooks, prepare the vegan alfredo sauce.

Blend cauliflower, garlic, and nutritional yeast until smooth. Add almond milk and a pinch of salt for flavor. Heat the sauce on low until warm.

Next, sauté fresh asparagus in a pan until tender.

Combine the cooked tortellini, asparagus, and sauce. Mix well to coat everything nicely.

Serve hot, and enjoy a comforting, hearty meal.

Ingredients

• 9 oz (250 g) vegan tortellini
• 1 cup cauliflower florets
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast
• 1 cup almond milk
• Salt, to taste
• 1 cup asparagus, chopped

Cooking Instructions

1. Cook the tortellini according to package directions.
2. Blend cauliflower, garlic, and nutritional yeast until smooth.
3. Add almond milk and salt, then heat on low.
4. Sauté asparagus in a pan until tender.
5. Mix tortellini, asparagus, and sauce together.
6. Serve warm.

9) Sweet Potato Tortellini in Coconut Curry

Sweet potato tortellini in coconut curry is a delicious vegan dish that’s sure to please. The creamy coconut curry pairs beautifully with the sweet potato filling, making it a comforting meal.

Start by cooking your tortellini in boiling water according to the package instructions.

While that cooks, heat coconut oil in a pan over medium heat. Add diced onions and cook until softened.

Next, stir in curry paste and coconut milk, allowing the mixture to simmer. Add chopped sweet potatoes and let them cook until tender. This usually takes about 10-12 minutes (around 205°F or 96°C).

Once the sweet potatoes are soft, add your drained tortellini to the pan. Stir everything gently, making sure the tortellini gets well coated.

Finish with fresh cilantro for extra flavor. Serve your delightful dish hot, and enjoy!

Ingredients

• Sweet potato tortellini
• Coconut oil
• Diced onions
• Curry paste
• Coconut milk
• Chopped sweet potatoes
• Fresh cilantro

Cooking Instructions

1. Cook tortellini according to package instructions.
2. In a pan, heat coconut oil over medium heat.
3. Add diced onions and cook until softened.
4. Stir in curry paste and coconut milk, simmering the mixture.
5. Add chopped sweet potatoes and cook until tender (10-12 minutes).
6. Gently mix in drained tortellini.
7. Garnish with fresh cilantro and serve hot.

10) Zucchini Tortellini with Roasted Red Pepper Sauce

Zucchini tortellini with roasted red pepper sauce is a tasty and colorful dish. You can enjoy a blend of fresh flavors and vibrant colors. This meal is perfect for a quick dinner.

Start by cooking your favorite tortellini according to the package instructions.

Use fresh or frozen zucchini to add a delightful crunch. You can sauté the zucchini with garlic and onion for extra flavor.

To make the roasted red pepper sauce, blend roasted red peppers, heavy cream, and Parmesan cheese. This creates a smooth and creamy sauce that pairs well with the tortellini.

Once everything is cooked, combine the tortellini, zucchini, and sauce in a large bowl. Toss until well mixed. Garnish with fresh herbs for an extra touch.

Ingredients

• 9 oz (255 g) tortellini
• 2 cups zucchini, diced
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 cup roasted red peppers
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese
• Olive oil
• Salt and pepper

Cooking Instructions

1. Cook the tortellini according to package directions.

2. In a skillet, heat olive oil over medium heat.

3. Add onion and cook until it softens.

4. Stir in garlic and zucchini, and cook until they become tender.

5. Blend roasted red peppers, heavy cream, and Parmesan.

6. Combine everything in a bowl and toss well.