The best easy Tortellini Piccata weeknight pasta recipe

– with amazing vegan option

Quick, easy to make Weeknight tortellini piccata pasta recipe. Silky, creamy, and savory pasta sauce bathed tortellini topped with zesty salty capers. It’s a flavor match made in heaven.

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This bowl of easy tortellini piccata weeknight pasta is a quick lifesaver weeknight recipe with your name on it. It’s a great simple dinner that will satisfy your tastebuds without spending hours in the kitchen. Make it for dinner tonight, and for lunch tomorrow, and for all the coming days…because this super simple authentic Italian pasta piccata recipe is so tasty you will be wanting to make it again and again.

Just add your favorite stuffed vegan tortellini or ravioli and top with this silky, creamy, and utterly delicious piccata pasta sauce. 

The creamy salty pasta piccata is especially here for you if you like:

  • Tender stuffed pasta wrapped in a creamy sauce 
  • Warm comfort food 
  • Easy to make mouthwatering Italian food
  • Big flavors with only a few easy ingredients 
  • Budget-friendly tasty weeknight dinners
  • Meal prep friendly easy pasta meals
  • Vegan options that are just as tasty as the authentic version 

How to make creamy vegan pasta sauce the pasta piccata way

There are really two ways to go about creating the most delicious, silky vegan pasta piccata sauce. And since I can’t pick a favorite, I’m just going to give you both of them. 

The first way is to substitute the double cream with full-fat soy milk. Soy milk has a wonderful creamy richness to it that emulates double cream incredibly well. It creates a dreamy silky sauce that’s too good to resist.

The second (and just as tasty option) is to substitute the double cream with full-fat cashew milk. The rich fatty creaminess of the cashews not only adds a luxurious silky creaminess to the sauce, but it also adds extra of the healthy omega fatty acids…not to mention the depth of flavors in the sauce is out of this world good.

What is tortellini?

Tortellini is a traditional stuffed pasta that originates from Bologna, Italy. Ask any Bologna native and they will tell you how proud they are of this amazing tender stuffed pasta they created. Traditionally tortellini was stuffed with pork, but numerous different fillings have since seen the light of day. In my cooking, I only use the vegetarian or vegan tortellini, but as a child, I would happily eat and have eaten my fair share of the traditional tortellini.

Today my favorite tortellini is with spinach and garlic fillings, but I will encourage you to use your personal favorite tortellini in this recipe. For myself, I also always go for the vegan egg-less variety, but which pasta you choose is up to you.

I could go on about the origin and creation of tortellini, from the way the pasta is different to other pasta and so on, but I won’t. I will leave the history lesson of Italian cuisine to the more capable and focus on what I know best. Easy cooking with lots of flavors.

Quick pasta hack 

Well, I’m not sure if this technically counts as a hack, but here we go. Now, it’s no secret that I like easy meals that are full of flavors. Like, deliciously decadent creamy goodness meets simple and quick-to-make no-fuss weeknight dinners. And that’s exactly what this ready in 20-minutes pasta is. At least if you take the quick route like me and get ready-made vegan tortellini at the grocery store. Of course, you can make your stuffed pasta yourself (if you’re feeling extra and have the time), or you can make this pasta with pasta shells or even pasta penne. There are no rules with this easy recipe. It’s all about the tender pasta and the creamy sauce topped with salty capers.

How to serve Easy Creamy Tortellini Piccata pasta

You can serve this easy pasta recipe on a plate with a generous spoonful of piccata sauce on top and a fresh garnish of basil. For a simple and comfortable cozy addition, you can serve with a side of bread, preferably garlic bread or focaccia. Simple, easy, and soul-nourishing food.

How is tortellini piccata sauce made?

It’s easy. Like, super simple, anyone can make this silky pasta sauce kind of easy. 

First, let’s take a look at what ingredients you need to make this simple budget friendly sauce.

  • Olive oil 
  • Garlic
  • Capers
  • Double cream or full-fat cashew milk for vegan option
  • Vegetable stock
  • Lemon juice 
  • Fresh basil or parsley 
  • Seasoning 
  • …and that’s it. It’s a no-fuss luxe sauce that encompasses simple cooking at its best.

How to cook authentic Italian pasta sauce 

  • While the pasta cooks, heat olive oil in a pan and add the minced garlic and capers. Cook for 1-2 minutes at medium-high heat to make the capers slightly crispy at the edges. 
  • Next, season with salt, thyme, oregano, and peppers and mix together to combine.
  • Pour vegetable stock into the pan and gently stir the makings of the sauce. 
  • Next, add the liquid from the capers, the lemon juice, and the double cream to the sauce and mix to combine.
  • Bring to a boil before turning the heat down to a simmer. Let the sauce simmer until the pasta is ready.
  • Once the pasta is cooked, drain away the pasta water and add the tortellini to the pan. Gently toss the pasta until it’s coated generously in the piccata sauce. Add more salt and pepper if needed at this point.
  • Serve with a garnish of fresh basil or parsley and enjoy.

Frequently asked questions 

Can tortellini pasta be frozen?

Yes. Pasta is one of those wonder foods that seem to be able to do it all. You can easily make the tortellini piccata in advance and freeze it in an oven-safe dish. That way you can place it straight in the oven when you’re ready to reheat. Bake the pasta in the oven at 400F covered with tin foil for around 25-30 minutes or until the pasta is heated all the way through. You may need to add a little extra liquid to the dish to make sure the sauce is still nice and creamy once reheated. 

What kind of tortellini pasta should I use?

I prefer to use vegan spinach tortellini pasta, but you can use any type of pasta you prefer. Other great stuffing options are:

  • Sweet potatoes stuffing 
  • Silken tofu with garlic and herbs
  • Mushroom tortellini 

Can I use regular penne pasta with this sauce?

Yes, absolutely. Any type of pasta works with this easy creamy vegan pasta sauce.

Ravioli is another great stuffed pasta to use with this sauce, but even regular pasta penne or rigatoni will do the trick to scoop up all the creamy sauce.

How can I make tortellini gluten-free?

If you need a gluten-free tortellini option, there are usually lots of good choices from the grocery stores. I prefer vegan gluten-free tortellini (or ravioli) made with lentil pasta or chickpeas because it adds extra protein and nutrients. Another option is to use gluten-free pasta made from rice flour or cornflour. 

The best easy Tortellini Piccata weeknight pasta recipe – with amazing vegan option

Quick, easy to make Weeknight tortellini piccata pasta recipe. Silky, creamy, and savory pasta sauce bathed tortellini topped with zesty salty capers. It’s a flavor match made in heaven.
This bowl of easy tortellini piccata weeknight pasta is a quick lifesaver weeknight recipe with your name on it. It’s a great simple dinner that will satisfy your tastebuds without spending hours in the kitchen. Make it for dinner tonight, and for lunch tomorrow, and for all the coming days…because this super simple authentic Italian pasta piccata recipe is so tasty you will be wanting to make it again and again.
Just add your favorite stuffed vegan tortellini or ravioli and top with this silky, creamy, and utterly delicious piccata pasta sauce. 
Course Dinner
Cuisine Italian
Keyword vegan, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 – 6 people
Author Simone – Munchyesta.com

Ingredients

  • 2 9oz packs Tortellini or Ravioli Vegan or your choice
  • 3 tbsp Olive Oil
  • 3 cloves Garlic Minced
  • ½ tsp Salt
  • 2 tsp Thyme Dry or fresh
  • 2 tsp Oregano Dry or fresh
  • ½ tsp Ground Pepper
  • ½ cup Vegetable Broth
  • ½ cup Double Cream Vegan option: Soy Milk or Cashew Milk
  • 3-4 tbsp Capers Half chopped
  • 1 tbsp Liquid from the Capers
  • 3 tbsp Lemon Juice
  • 1 bunch Fresh Basil or Parsley

Instructions

  • Cook the pasta as instructed on the packaging.
  • While the pasta cooks, heat olive oil in a pan and add the minced garlic and capers. Cook for 1-2 minutes at medium-high heat to make the capers slightly crispy at the edges. 
  • Next, season with salt, thyme, oregano, and peppers and mix together to combine.
    Pour vegetable stock into the pan and gently stir the makings of the sauce. 
    Next, add the liquid from the capers, the lemon juice, and the double cream to the sauce and mix to combine.
  • Bring to a boil before turning the heat down to a simmer. Let the sauce simmer until the pasta is ready.
  • Once the pasta is cooked, drain away the pasta water and add the tortellini to the pan. Gently toss the pasta until it’s coated generously in the piccata sauce. Add more salt and pepper if needed at this point.
    Serve with a garnish of fresh basil or parsley and enjoy.

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