family Italian pasta tortellini vegan mofo veggies
Just Veggie TortelliniOctober 10, 2012
Whenever I make tortellini, ravioli, lasagna, or any filled pasta dish, I'm always looking for that creamy, tangy, reminiscent of the c...
Whenever I make tortellini, ravioli, lasagna, or any filled pasta dish, I'm always looking for that creamy, tangy, reminiscent of the cheesy pockets of good stuff inside the given filled pasta. Alex is the very opposite. He wants pure, unadulterated veggies inside his pasta. No creamy, cheesy imposters allowed!
We always bicker about the fillings of pasta because he wants just straight up veggies in his, and I want a little somethin' else in there that makes me feel all mad scientist-y like I created this delicious creamy vegan filling that tastes just as good or better than cheese! He's not interested in my tricks. He just wants the veggies. So sometimes, I give up and give in.
I must admit, after all the creamy tortellini I've been eating this week, a just-veggie-filled one tasted nice and refreshing. It's a wholesome bite, not in a "oh-my-god-this-is-better-than-cheese" kind of way. Just a "mmm" kind of way. It's nice sometimes when you eat something really simple, like sauteed veggies and mashed potatoes or something, and there's no seitan, tempeh, or tofu. No stand-in for the meat. Because really, you don't always need a meat. But we all know that already :)
So for the times when only veggies and veggies alone will do, here's how to make that happen.
1 recipe tortellini dough
1 zucchini, sliced into half-moons
1 yellow zucchini, sliced into half-moons
1 red bell pepper, cut into large chunks
1 red onion, sliced
3 cloves garlic, chopped
6-7 cremini mushrooms, wiped clean and quartered
1 jalapeño pepper, sliced, seeded if you don't do heat
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried basil
1 teaspoon dried thyme
Sautee veggies in a large skillet with a little olive oil until tender. Season with salt and pepper and add dry herbs. Transfer to a food processor or blend with a handheld blender and make veggie mush. You don't any large pieces that will poke through a tortellini.
Transfer to a bowl and start stuffing your tortellini!
Boil each tortellini for about 4 minutes, until all have risen to the top and slightly puffed. Serve with tomato sauce.