Gluten-Free Spinach Tortelloni with Creamy Cashew Spinach Sauce

Gluten-Free Spinach Tortelloni with Creamy Cashew Spinach Sauce

Why have a green juice when you can have green pasta? Our gluten-free Spinach & Cheese Tortelloni meets a spinach-packed cashew sauce for a feel-good dinner that doesn’t taste like “health food.”

Gluten-Free Spinach Tortelloni with Creamy Cashew Spinach Sauce Ingredients

• 1 package Taste Republic Gluten-Free Spinach & Cheese Tortelloni

• 2 large handfuls fresh spinach

• 1 cup frozen peas

• ½ cup cashews, soaked in hot water for 10 minutes and drained

• 1 cup oat milk, plus more as needed

• ¼ cup nutritional yeast

• 1 tablespoon tahini

• 1 tablespoon lemon juice

• 1 garlic clove

• ¼ teaspoon smoked paprika

• Salt and pepper, to taste

• Chili flakes, for topping

• Hemp seeds, for topping

• Fresh parsley, chopped, for garnish

Gluten-Free Spinach Tortelloni with Creamy Cashew Spinach Sauce Directions

1. Cook the vegetables: Warm a pan over medium heat and add the frozen peas. Cook for a few minutes until thawed, then add the spinach and stir until wilted. Remove from heat.

2. Blend the sauce: Transfer the peas and spinach to a blender. Add the soaked cashews, oat milk, nutritional yeast, tahini, lemon juice, garlic, smoked paprika, salt, and pepper. Blend until completely smooth. The sauce should be thick but pourable—add more oat milk as needed.

3. Cook the tortelloni: Prepare the gluten-free spinach & cheese tortelloni according to package directions. Drain and return to the pot while still hot.

4. Combine: Pour the creamy green sauce over the warm tortelloni and stir until evenly coated.

5. Serve: Top with chili flakes, hemp seeds, and fresh parsley. Serve warm and enjoy.