Vegan Broccoli Tortellini Alfredo

An easy, dairy-free casserole made with store-bought vegan tortellini, fresh broccoli, and a quick, homemade Alfredo sauce. Perfect for busy weeknights!

5 from 8 votes

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Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: casserole, comfort food, dairy free, pasta bake, vegan, vegetarian

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 886kcal

Author: Holly Gray

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 9x13" 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.

Nutrition

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