Baked Tortellini Pasta with Creamy Tomato Sauce and Cheese
Fit for a king dinner recipe. Discover a taste of homemade tortellini pasta baked in creamy tomato sauce.
Prep Time: 1 hr 15 mins
Cook Time: 25 mins
For the Tortellini Dough:
400 grams all purpose flour + more for dusting
150 ml warm water
1/2 teaspoon salt
For the Creamy Tomato Sauce:
1 cup tomato puree or diced tomatoes
1/2 cup cashews, soaked in hot water for 15 minutes
1 red pepper, diced
1/2 cup dairy-free grated cheese
handful fresh basil leaves, chopped
salt and pepper, to taste
1/4-1/2 cup soy milk
extra cheese, for garnishing
Make the dough. In a large bowl, add flour and salt, mix together. Add about half of the water. Working from the outside of the bowl towards the center, adding small amounts of the remaining water as you go. You will end up with a lovely dough ball after about 10 minutes of mixing and kneading. Wrap the dough in a plastic wrap and refrigerate for one hour.
Make the sauce. Drain cashews and place in a blender with all the other ingredients except for the soy milk. Process until creamy and smooth. Heat butter in a pan over medium heat, add the tomato mixture. Cook for 1 minute, then start adding milk, constantly stirring, until the desired thickness is reached. Set aside.
On a slightly floured surface roll the dough out until it's about 0.5 cm thick. Using a small, circular cookie cutter, cut out rounds. Fold the dough in half over to seal tightly. Bring the 2 ends together and seal a little bit more and fold up the edge. Bring a large pan with water to a boil. Boil tortellini for 3-5 minutes until they float to the surface.
Preheat oven to 180°C and grease a large baking dish. Toss cooked pasta with tomato sauce and spoon into the prepared baking dish. Sprinkle over with cheese. Bake for 20-25 minutes until golden brown. Serve warm and enjoy!
Per serving: 488 KCALS | 8.2G FAT | 1.6G SAT FAT | 87.9G CARBS | 8.6G SUGAR | 5.5G FIBRE | 13.9G PROTEIN