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Vegetarian€€

Creamy Vegan Tortellini with Garden Vegetables and Homemade Cashew Sauce

Name: Creamy Vegan Tortellini with Garden Vegetables and Homemade Cashew Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 250 g VEGAN SWEET PEA & BASIL RAVIOLI, VEGAN SWEET PEA & BASIL; 1 tbsp Oil, olive, extra virgin; 1 medium Squash, summer, green, zucchini, includes skin, raw; 1 medium Peppers, bell, red, raw; 100 g Tomatoes, grape, raw; 200 g Spinach, baby; 1 clove Garlic, raw; 80 g Nuts, cashew nuts, dry roasted, without salt added; 150 ml Soup, SWANSON, vegetable broth; 2 tbsp NUTRITIONAL YEAST; 1 tsp Lemon juice, raw; 1 pinch Salt, table, iodized; 1 tsp Spices, oregano, dried

Enjoy a top-notch plant-based meal: vegan tortellini in a garden vegetable sauce combines the freshness of zucchini and bell pepper with a creamy cashew sauce.

Prep time

15 min

Cook time

20 min

Total time

35 min

Servings

Recipe

For the tortellini and vegetables

VEGAN SWEET PEA & BASIL RAVIOLI, VEGAN SWEET PEA & BASIL

250 g

Oil, olive, extra virgin

1 tbsp

Squash, summer, green, zucchini, includes skin, raw

1 medium

Peppers, bell, red, raw

1 medium

Tomatoes, grape, raw

100 g

Spinach, baby

200 g

Garlic, raw

1 clove

For the creamy sauce

Nuts, cashew nuts, dry roasted, without salt added

80 g

Soup, SWANSON, vegetable broth

150 ml

NUTRITIONAL YEAST

2 tbsp

Lemon juice, raw

1 tsp

Salt, table, iodized

1 pinch

Spices, oregano, dried

1 tsp

Blender, Large pan, Pot for cooking pasta, Colander

Per servingTotal

Calories:681.4 kcal1362.8 kcal

Protein:27.7 g55.4 g

Carbohydrates:68.3 g136.6 g

Fiber:11.9 g23.8 g

Water:366.7 ml733.3 ml

Fat:33.3 g66.6 g

Micronutrients

Sugar:7.7 g15.3 g

Saturated fat:6.2 g12.3 g

Cholesterol:0 mg0 mg

Sodium:966.3 mg1932.6 mg

Potassium:1662.9 mg3325.7 mg

Calcium:182 mg364 mg

Iron:6.6 mg13.1 mg

Magnesium:233.4 mg466.7 mg

Zinc:3.3 mg6.6 mg

Phosphorus:306 mg612 mg

Vitamin C:133.6 mg267.1 mg

Vitamin A:389.9 µg779.7 µg

Vitamin D:0 µg0 µg

Vitamin B12:0 µg0 µg

Instructions

Cook the vegan tortellini in a pot of salted water according to the package instructions. Before draining, set aside 100 ml of the cooking water.

Meanwhile, in a blender, blend the soaked cashews, vegetable stock base, nutritional yeast, lemon juice and spices until you get a completely smooth cream.

In a larger pan, sauté the bell pepper and carrot (if using) in olive oil, then after 3 minutes add the zucchini. Sauté for another 5 minutes until the vegetables soften but remain firm to the bite.

Add the garlic and cherry tomatoes to the pan. Once the garlic becomes fragrant, pour the prepared creamy cashew sauce into the pan.

If the sauce is too thick, add a little of the pasta cooking water. Finally, stir in the tortellini and fresh spinach, and cook over low heat until the spinach wilts.

Serve immediately, sprinkled with fresh basil or a bit of extra nutritional yeast.

Nutritional benefits

Thanks to the high vitamin content from fresh vegetables and healthy fats from cashews, this meal supports cognitive function and provides long-lasting energy without leaving you feeling heavy.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.