Vegan Tortelloni With Creamy Roasted Pumpkin Sauce

Did you know that tortelloni are tortellini but bigger? And they pair wonderfully with my favorite creamy roasted pumpkin sauce.

As the weather starts to get cooler, I can't think of a better seasonal dish to cozy up with.

Ingredients

About 4 servings

Creamy roasted pumpkin sauce

• 15oz (425g) hokkaido or sugar pumpkin, skin removed and roughly chopped into cubes

• 1 large (or 2 small) onion, roughly chopped

• 1 bulb of garlic

• 3-4 sprigs fresh rosemary, plus extra for crispy topping (see below)

• 2 cups (450ml) barista oat milk

• 3 tablespoons extra-virgin olive oil, plus extra for roasting veggies

• 1 teaspoon sea salt, plus extra for roasting veggies and the pasta water

• 1/4 teaspoon freshly cracked black pepper, plus extra for roasting veggies

• 2 tablespoons cashew butter

• 1/2 tablespoon sweet white miso

• 1/4 teaspoon nutmeg

• 1 tablespoon nutritional yeast

• 1 tablespoon mushroom soy sauce

• 1 teaspoon lemon zest

Vegan tortelloni

• 1 package Smoked Tofu Tortelloni (brand: KoRo)

• 1 package Lentil and Chili Tortelloni (brand: KoRo)

Must-have garnishes

• Freshly cracked black pepper, pinch of chili flakes, drizzle of good olive oil, a bit of lemon zest, crispy rosemary (chopped rosemary sautéed with a pinch of flakey salt and olive oil until toasty)

Instructions

1. Preheat oven to to 350° F (180° C)

2. In a baking dish, toss together the cubed pumpkin, chopped onion, and the springs of rosemary with a drizzel of olive oil, a few pinches of sea salt, and a few cracks of black pepper. Chop off the top of the garlic bulb and drizzle with olive oil and a pinch of salt. Once preheated, place the dish in the oven on the middle rack. Roast until the vegetables (including the garlic) is fork-tender and starting to caramelize. You may need to stir the veggies around once or twice to avoid burning.

3. Once roasted, set the baking dish aside for about 10 minutes to cool down a bit. Then, place the roasted veggies in a bowl or pitcher, squeeze out the garlic cloves, and blend until mostly smooth.

4. Place a pan on medium heat and add in the 3 tablespoons of olive oil. Once warmed, add the pumpkin puree and the rest of the ingredients for the roasted pumpkin sauce and mix together. Stir occasionaly until the sauce is warmed through.

5. Cook your vegan tortelloni as per the instructions. Once cooked, separate them from the water, add them to the pan with the pumpkin sauce, and gently mix to combine. Set the burner on low-medium for a 1-2 minutes, stirring occasionally.

6. Serve with the garnishes listed above. Enjoy!