Homemade Vegan Tortellini With Blueberry Sauce

Name: Homemade Vegan Tortellini With Blueberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups pasta flour; 4 tbsp olive oil; 2 None onions, finely chopped; 1 clove garlic, minced; 5.25 oz smoked tofu, chopped; 2 oz sundried tomatoes in oil, chopped; 2 tbsp capers, chopped; 1/3 cup peanuts, roasted and chopped; 1 pinch five-spice powder; 1 1/2 None lemons, 1/2 juiced, 1 sliced; 1 pinch chili flakes; 1/3 lb blueberries; 2 tbsp fresh tarragon, chopped + extra sprigs to garnish; 1 tsp honey; 1 pinch freshly grated nutmeg

Servings: persons

1 3/4 cups pasta flour
4 tbsp olive oil
2 None onions, finely chopped
1 clove garlic, minced
5.25 oz smoked tofu, chopped
2 oz sundried tomatoes in oil, chopped
2 tbsp capers, chopped
1/3 cup peanuts, roasted and chopped
1 pinch five-spice powder
1 1/2 None lemons, 1/2 juiced, 1 sliced
1 pinch chili flakes
1/3 lb blueberries
2 tbsp fresh tarragon, chopped + extra sprigs to garnish
1 tsp honey
1 pinch freshly grated nutmeg

1
Combine flour, 1/2 tsp salt and 2/3 cup cold water and knead until smooth. Wrap in plastic wrap and chill for 1 hour.
2
For the filling, heat 1 tbsp oil in a frying pan, add 1 onion, garlic and tofu and cook for 4 mins. Add tomatoes, capers, peanuts, five-spice powder, lemon juice and chili flakes. Set aside to cool.
3
Using a pasta machine, roll out pasta to 1mm thick. Cut out 3 inch discs and place 1 tsp filling in center of each disc. Lightly moisten edges with water then fold edges over and pinch together. Shape into tortellini. Set aside.
4
For the blueberry sauce, heat 1 tbsp oil in a saucepan and sweat remaining onion for 5 mins. Add blueberries and cook gently for 3 mins. Add tarragon and honey and season.
5
To finish, heat remaining oil in a frying pan and saute sliced lemon for 4 mins until lightly browned. Meanwhile, cook tortellini in boiling salted water for 2 mins then drain. Remove lemon slices and toss tortellini in lemon oil. Sprinkle with nutmeg and season. Arrange on serving plates with lemon slices and reserved tarragon. Serve with blueberry sauce.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 3/4 cups pasta flour, 4 tbsp olive oil, 2 None onions, finely chopped, 1 clove garlic, minced, and more.

Yes, Homemade Vegan Tortellini With Blueberry Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!