Gluten-Free Spinach Tortelloni with Creamy Cashew Spinach Sauce
By McKenna Ruzga
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.”
1/2 cup cashews, soaked in hot water for 10 minutes and drained
1 cup oat milk, plus more as needed
1/4 cup nutritional yeast
1 tablespoon tahini
1 tablespoon lemon juice
1 garlic clove
1/4 teaspoon smoked paprika
Salt and pepper, to taste
Chili flakes, for topping
Hemp seeds, for topping
Fresh parsley, chopped, for garnish
DIRECTIONS
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.
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.
Cook the tortelloni: Prepare the gluten-free spinach & cheese tortelloni according to package directions. Drain and return to the pot while still hot.
Combine: Pour the creamy green sauce over the warm tortelloni and stir until evenly coated.
Serve: Top with chili flakes, hemp seeds, and fresh parsley. Serve warm and enjoy.
