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 with Creamy Pesto Sauce

Skillet Tortellini in Creamy Pesto Sauce - with Vegan substitutions
  • 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
  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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