Tortellini with creamy cream sauce

Recipe from: Katinka Ehret

Published on: 5 October 2020

This dish is so simple and yet soooo delicious. I used to love it, but back then it was made with cow's milk cream. In this plant-based version, we use the much healthier, homemade cashew cream and can therefore enjoy it without a guilty conscience.

Nom Nom Nom! I want more!

Cashew cream

Cashew cream is very easy and super quick to make in a good blender. I love my Vitamix for this - warning, free surreptitious advertising 😉 . Alternatively, you can also use store-bought oat cream, soya cream or similar and add oat milk or soya milk to make a sauce.
Katinka Ehret | Personal Trainerin | Ganzheitliche Gesundheit
Katinka Ehret | Personal Trainerin | Ganzheitliche Gesundheit
Preparation time: approx. 45 min

Ingredients for 4 people

  • vegan tortellini
  • 250 g cashew curd
  • Cold water
  • 5 tbsp yeast flakes
  • 1 tbsp vegetable stock paste (see recipe here)
  • some frying oil
  • 1 onion, peeled and finely diced
  • 200 g smoked tofu, diced
  • some soya sauce
  • 450 g frozen peas
  • Handful of cocktail tomatoes, washed and halved
  • some basil
  • Salt and pepper

Preparation 

Cook the tortellini according to the packet instructions.

Place the cashew curd in a blender. Fill with water so that all the cashews are covered. Add the yeast flakes and vegetable stock paste and blend until smooth. Season to taste and add a little more yeast flakes and vegetable stock paste if necessary.

Fry the onions in a hot pan with a little frying oil. Add the smoked tofu and fry until crispy. Deglaze with the soya sauce.

Add the cashew cream from the blender and mix well. Add the peas and heat for 2-3 minutes. Now add enough warm water until the sauce has the desired consistency.

Now add the cocktail tomatoes and the cooked tortellini, mix everything well and arrange on plates.

Garnish with basil and sprinkle with salt and pepper.

Enjoy this creamy dream,

Your Katinka

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