Roasted Tomato Ricotta Tortellini Recipe
This Roasted Tomato Ricotta Tortellini recipe features a rich, creamy vegan ricotta sauce blended with burst roasted tomatoes and aromatic herbs, served over tender vegan tortellini. A comforting and flavorful plant-based pasta dish perfect for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Roasted Tomatoes & Sauce
- 12 ounces tomatoes (mix of cherry & grape)
- 6 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
- 4 ounces vegan ricotta (Kite Hill recommended)
- 3 tablespoons sun-dried tomatoes in oil
- 1/4 cup non-dairy milk (oat milk recommended)
Pasta
- 9 ounces vegan tortellini (Kite Hill recommended)
For Serving
- Vegan parmesan (optional)
- Fresh basil (optional)
Instructions
- Preheat and Roast: Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper. Add the tomatoes, garlic, olive oil, dried rosemary, smoked paprika, and a pinch of salt and pepper to the baking sheet. Toss everything to coat evenly. Roast in the oven for 15 minutes until the tomatoes burst and become tender.
- Prepare Sauce: Reserve about one-quarter of the roasted tomatoes for garnish. Transfer the remaining roasted tomatoes, garlic, and seasonings from the baking sheet to a food processor. Add the vegan ricotta and sun-dried tomatoes. Blend until smooth and creamy.
- Cook Tortellini: Bring a large pot of salted water to a boil. Add the vegan tortellini and cook for 2 to 4 minutes or until tender. Drain and return the tortellini to the empty pot placed over medium-low heat.
- Combine Pasta and Sauce: Pour the blended roasted tomato sauce and reserved tomatoes into the pot with the tortellini. Add the non-dairy milk and stir gently to combine and warm everything through.
- Serve: Spoon the sauced tortellini into serving bowls. Top with vegan parmesan and fresh basil if desired. Enjoy while warm for the best flavor and texture.
Notes
- Use a mix of cherry and grape tomatoes for the best balance of sweetness and acidity.
- Vegan ricotta like Kite Hill adds creaminess and flavor; sub with another vegan ricotta if preferred.
- Sun-dried tomatoes enhance the sauce’s depth with their concentrated flavor.
- Non-dairy milk can be substituted with almond or soy milk if oat milk is unavailable.
- Reserve some roasted tomatoes to maintain texture contrast in the sauce.
- Adjust seasoning with salt and pepper after blending, as roasting concentrates flavors.
