Skillet Tortellini in Creamy Pesto Sauce – with Vegan substitutions

We love pesto around here…. and pasta…. and pesto pasta.

While I made this as a vegetarian dish last night, I definitely think vegan substitutions would work well. I have seen tofu stuffed pastas at Whole Foods and coconut creamer is a great alternative to half & half.

As for the parmesan though, since the vegan versions are more of a sprinkle variety, begin with just 1/2 cup and then add more if necessary.

Skillet Tortellini in Creamy Pesto Sauce - with Vegan substitutions

 

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Author: This Wife Cooks

Ingredients

• 20 oz. pkg. cheese-stuffed tortellini
• 2 Tablespoons vegan butter
• 2 Tablespoons garlic, minced
• 2 cups half & half
• 1 cup Parmesan cheese, shredded
• 6 Tablespoons pesto sauce
• salt and pepper, to taste

Instructions

1. Cook pasta according to package directions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes.
3. Whisk in the creamer and bring to a boil, stirring frequently.
4. Reduce heat to low and mix in the Parmesan cheese. When the cheese has melted in to the sauce, stir in the pesto and allow to simmer 3-5 minutes. Season to taste with salt and pepper.
5. Fold in the tortellini and serve warm.

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