With veggies and rose sauce.

Enough chitchat! Here is the recipe!


• 1 package of tortellini, 70% cooked
• 1 cup of cherry tomatoes, halved
• 1/3 cup of sliced cooked carrots
• 1/2 cup of blanched broccoli
• 1/2 cup of sautéed leeks
• 1/4 cup of sautéed red bell peppers
• 1 cup of baby spinach
• Salt to taste
• Pepper to taste
• 2 cups of tomato sauce
• 1/4 cup of vegetable milk
• 3 tablespoons of vegan cream cheese (optional)
• 1/2 cup of panko breadcrumbs
• 2 tablespoons of nutritional yeast
• 1/2 teaspoon salt
• 1 teaspoon of ground white pepper
• 2 tablespoons of vegan butter, melted


  • 1.
    In a casserole, or a baking dish, add the vegetables, salt, pepper, tomato sauce, and milk, stir to combine, then add the cooked tortellini, mix carefully to combine the pasta to the vegetables and sauce, do it gently so the tortellini don’t break up.
  • 2.
    In a small bowl, add the panko, the nutritional yeast, the salt, the white pepper, and the melted butter, mix well, sprinkle on top of the tortellini pasta.
  • 3.
    Preheat the oven at 180℃ 350℉, cover the casserole with aluminum foil, add the casserole in the ovens middle rack, let it cook for 15 to 20 minutes. After the 15 or 20 minutes are done, remove the casserole from the oven, remove the aluminum foil from the casserole, and put the casserole back in the oven under the broiler for 3 to 5 minutes or until the cheesy bread crumbs are golden.
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