Vegan Broccoli Tortellini Alfredo ~
This easy, dairy-free casserole is made with store-bought vegan tortellini and a quick, homemade Alfredo sauce.
Ready to serve in 30 minutes!
Perfect for busy weeknights!
I like this recipe because it’s so simple to make and is a meal unto itself.
If you’re inclined to add a side, a light salad or fresh veggie plate pairs nicely with the richness of the tortellini and its creamy Alfredo sauce.
Ingredients for Vegan Broccoli Tortellini Alfredo
- Non-stick cooking spray
- 18 ounces vegan tortellini
- 3 cups broccoli florets
- 6 tablespoons vegan butter
- 1 tablespoon garlic, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning blend
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups mild-flavored plant milk, such as oat or unsweetened almond
- 2 cups vegan mozzarella cheese, shredded
- 1/2 cup vegan Parmesan cheese, shredded
- 1/2 cup buttery crackers – I used Roasted Vegetable Ritz
How to Make Vegan Broccoli Tortellini Alfredo
STEP ONE: Preheat the oven to 375°F and spray a 9×13″ casserole dish with non-stick spray.
STEP TWO: Bring a large pot of water to a boil, then add the tortellini and broccoli. Cook 4 minutes, or until tortellini floats to the surface and broccoli is bright green in color. Drain in a colander and set aside.
STEP THREE: Into a large, deep skillet over medium heat, add the butter. When the butter is melted, add garlic. Cook for 30 seconds, stirring frequently.
STEP FOUR: Add the flour, Italian seasoning, salt, and pepper. Whisk to incorporate with the butter.
STEP FIVE: Continue whisking while gradually pouring in the milk.
STEP SIX: Bring the sauce just to a boil then reduce the heat to low.
STEP SEVEN: Stir in the mozzarella and Parmesan cheeses. Continue cooking over low heat 2- 3 minutes, stirring frequently until the cheeses are melted and the consistency of the sauce is smooth.
STEP EIGHT: Add the cooked tortellini and broccoli, stirring gently to coat.
STEP NINE: Pour the mixture into the prepared casserole dish.
STEP TEN: Sprinkle with crushed crackers.
STEP ELEVEN: Bake for 15 minutes then serve.
More Pasta Bake Recipes You’ll Love!
- Vegan Chili Mac Casserole
- Sausage and Mushroom Pasta Bake
- Easy Cheesy Tetrazzini
- Vegan Spinach Noodle Kugel
- Classic Lasagna
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Vegan Broccoli Tortellini Alfredo
Ingredients
- Non-stick cooking spray
- 18 ounces vegan tortellini
- 3 cups broccoli florets
- 6 tablespoons vegan butter
- 1 tablespoon garlic minced
- 2 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups mild-flavored plant milk such as oat or unsweetened almond
- 2 cups vegan mozzarella cheese shredded
- 1/2 cup vegan Parmesan cheese shredded
- 1/2 cup buttery crackers – I used Roasted Vegetable Ritz
Instructions
- Preheat the oven to 375°F and spray a 9×13″ casserole dish with non-stick spray.
- Bring a large pot of water to a boil, then add the tortellini and broccoli. Cook 4 minutes, or until tortellini floats to the surface and broccoli is bright green in color. Drain in a colander and set aside.
- Into a large, deep skillet over medium heat, add the butter. When the butter is melted, add garlic. Cook for 30 seconds, stirring frequently.
- Add the flour, Italian seasoning, salt, and pepper. Whisk to incorporate with the butter.
- Continue whisking while gradually pouring in the milk.
- Bring the sauce just to a boil then reduce the heat to low.
- Stir in the mozzarella and Parmesan cheeses. Continue cooking over low heat 2- 3 minutes, stirring frequently until the cheeses are melted and the consistency of the sauce is smooth.
- Add the cooked tortellini and broccoli, stirring gently to coat.
- Pour the mixture into the prepared casserole dish.
- Sprinkle with crushed crackers.
- Bake for 15 minutes then serve.
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