- 18 ounces vegan tortellini
- 2 tablespoons vegan butter
- 4 cloves garlic minced
- 16 ounces French-style frozen green beans thawed and drained
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Cook the tortellini according to package directions. Drain and rinse with cold water; set aside.
In a large deep skillet over medium-high heat, melt the butter. Add garlic and saute for 30 seconds.
Add green beans. Season with salt and pepper then toss gently to coat.
Stir in the tortellini and cook for 2 minutes, stirring frequently until heated through. Adjust seasoning to taste.
Transfer to serving bowls and serve hot.
Calories: 478kcal | Carbohydrates: 64g | Protein: 22g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 897mg | Potassium: 257mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1051IU | Vitamin C: 15mg | Calcium: 229mg | Iron: 4mg