Breastfeeding Friendly Vegan Tortellini in Tomato Cream
Total time40 min
Prep time15 min
Cook time25 min
5.0(27)
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Learn more āIngredients
4 servings
For the cashew cream
- 1 cup raw cashews
- Ā¾ cup water
For the sauce
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 4 garlic cloves, minced
- Ā½ tsp red pepper flakes
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- Ā½ tsp dried oregano
- Ā½ tsp salt, plus more to taste
- Ā¼ tsp black pepper
- 1 tsp sugar
For the pasta
- 18 oz vegan cheese tortellini (fresh or refrigerated)
- 2 tbsp nutritional yeast
For serving
- Ā¼ cup fresh basil leaves, torn (optional)
- vegan parmesan, for serving (optional)
Instructions
- 1
Place the cashews in a blender with the 3/4 cup water and blend on high until completely smooth and creamy, about 2 minutes. Set aside.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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