Vegan Tortellini in Creamy Pumpkin-Carrot Sauce
Ingredients
- 250 g vegan tortellini
- 1 onion
- 1 red bell pepper
- 3 carrots
- 450 g pumpkin
- 3 cloves of garlic
- 1 tbsp Italian spice mix
- 0.5 tsp black pepper
- 1 tsp smoked paprika
- 300 ml coconut milk
- 1 can diced tomatoes (400 g)
- 1 cube vegetable bouillon
- 2 tbsp nutritional yeast
Garnish
- pine nuts
- fresh basil
Preparation
Cook the tortellini according to package instructions until al dente.
In a large pan, sauté chopped onion and garlic over medium heat until fragrant and translucent.
Add chopped carrots, pumpkin, and red bell pepper; cook until the vegetables begin to soften.
Stir in smoked paprika, black pepper, Italian spice mix, coconut milk, diced tomatoes, vegetable bouillon cube, and nutritional yeast.
Simmer the sauce for 15-20 minutes, stirring occasionally, until the vegetables are tender and the sauce is creamy.
Drain the cooked tortellini and toss it with the sauce in the pan.
Serve immediately, garnished with pine nuts and fresh basil.
