The Vegan Oven-Baked Asparagus Cheese Tortellini is a delicious recipe. You can make this dish in 40 minutes. Serve your Vegan Oven-Baked Asparagus Cheese Tortellini for parties, family dinners, guest lunches, events, occasions, or a meal for yourself. Also, pair this recipe with salads, garlic bread, tomato soup, or even lentil soup. Making this dish is not a hard task because the steps are pretty easy. Here, we will use fresh asparagus, vegan cheese tortellini, vegan Alfredo sauce, and vegan shredded mozzarella cheese to prepare this. Store your dish in the fridge for three days only.
STATS:
- Cooking duration: 25 minutes
- Serving size: 1 bowl
- Total time: 40 minutes
- Servings: 4
- Preparation time: 15 minutes
- Course: Main
- Number of calories: 420 kcal
- Cuisine: Italian
- Diet: Vegan
EQUIPMENT:
- Chopping board
- Knife
- Mixing spoon
- Baking dish
- Colander
- Large pot
INGREDIENTS:
- 2 cups vegan Alfredo sauce
- 450 g fresh asparagus (trim & cut them into 2-inch pieces)
- 567 g vegan cheese tortellini
- 2 cups of divided vegan shredded mozzarella cheese
INGREDIENT NOTES:
VEGAN ALFREDO SAUCE:
- Your recipe will become creamy if you use this sauce. Here, we will use the vegan Alfredo sauce in your dish. You will also get richness from adding this sauce to your recipe. An alternative for this can be vegan white sauce as well.
ASPARAGUS:
- Asparagus is the basic thing to add to your recipe. Here, this will include a little crunchiness to your dish. You will also feel that it will balance the creaminess of your pasta. You may use green beans if you require an alternative for this.
VEGAN CHEESE TORTELLINI:
- You don’t have to use the dairy version of this. It will give your recipe a cheesy flavor and also a softer bite. This vegan cheese tortellini is the basic thing for your vegan recipe. Use vegan ravioli for an alternative if you need it.
VEGAN SHREDDED MOZZARELLA CHEESE:
- Add this vegan cheese to your recipe for the cheesy flavor. You will also feel the cheesy stretch when it melts in your dish. Use a vegan cheese blend if you require another idea for this.
INSTRUCTIONS:
- Heat the oven to 180°C and add water to the pot so it boils.
- Then cook the vegan tortellini in it by looking the directions on its packet.
- Next, drain the cooked tortellini and place it on a side.
- Now take your baking dish and add asparagus and cooked tortellini.
- Pour the vegan Alfredo sauce on all of these to mix carefully.
- Include one cup of vegan shredded cheese and mix it again.
- Now add the remaining vegan cheese over all these ingredients and bake for 25 minutes.
- Finally, you need to rest your dish for some time so you can eat it.
SERVING SUGGESTIONS:
SALADS:
- Garden salad
- Lemon lettuce salad
- Cucumber & tomato salad
BREAD:
- Garlic bread
- Vegan breadsticks
SOUPS:
- Tomato soup
- Vegetable soup
- Lentil soup
TIPS:
- Don’t cook the tortellini too much in the pot because you will cook it further in the oven.
- Slice your asparagus into equal pieces so they cook at the same rate.
- You can also use foil on your dish if the top is getting brown very quickly.
STORAGE INFORMATION:
FRIDGE:
- Place this in a sealed container so you can chill it for 3 days.
FREEZER:
- Store it in a container for only a month.
FAQs:
May we include frozen asparagus in this dish?
- You may use it after thawing it and draining it.
Will my sauce become too thick in this recipe?
- No, but it has to be creamy. You can add more vegan milk if your sauce becomes thicker.
NUTRITIONAL INFORMATION:
Sodium: 680 grams
Net carbs: 38 grams
Iron: 3 g
Vitamin A: 850 IU
Fiber: 7 g
Total carbs: 45 grams
Calcium: 220 grams
Protein: 14 g
Potassium: 320 g
Calories: 420 kcal
