The Best Easy Vegan Tortellini with creamy Leeks and Olive sauce
If you are looking for a bowlful of vegan comfort food then the best easy vegan tortellini recipe is just what you need. Think spinach stuffed tortellini wrapped in a creamy vegan sauce with sweetly cooked leeks and savoy olives. It’s an incredibly easy and super quick dinner that will satisfy all your pasta cravings.Comfort food or pasta heaven? The best Easy Vegan tortellini with creamy leeks and olive sauce is a bit of both combined in one very simple savory and utterly mouthwatering one-pot dinner. For this easy vegan dinner recipe, I like to use store-bought spinach stuffed tortellini…because it speaks to the lazy side of me and the taste is still mind-blowing. If you have the time to make your own tortellini from scratch then they will work a treat with this creamy vegan white pasta sauce, but if you’re like me and like an easy weeknight shortcut then you can easily use the store-bought tortellini.
Ingredients
- 2 packs (1lbs) Vegan Tortellini
- 10-15 Olives stuffed with garlic Sliced
- 2 Leeks Sliced
- Juice from ½ Lemon
- 1 tbsp Thyme
- 1 cup Whole Fat Plant Milk Cashew milk, Almond Milk or coconut milk
- Pinch of Salt and Pepper
Instructions
- Cook the tortellini in salted water as instructed on the package.
- While the tortellini is cooking, heat olive oil in a pan and add the sliced leeks. Let the leeks cook until they begin to soften while stirring occasionally.
- Next, add the olives and season with thyme, salt, and pepper. Add the whole-fat plant milk and bring to a boil. Turn the heat down to a simmer and gently pour the sauce over the tortellini before serving.Sprinkle with a garnish of fresh herbs and enjoy.