Plant-Based Gluten-Free Cacio e Pepe Tortelloni with Creamy Red Pepper Sauce
By McKenna Ruzga
This dish looks indulgent because it is—but it’s also completely plant-based, protein-forward, and gluten-free! Made with Gluten-Free Cacio e Pepe Tortelloni and a creamy roasted red pepper–tofu sauce, it delivers rich, savory comfort without the dairy.
Cook the tortelloni: Prepare the Gluten-Free Cacio e Pepe Tortelloni according to package instructions. Drain and set aside.
Blend the sauce: Add roasted red peppers, tofu, sun-dried tomatoes, nutritional yeast, garlic powder, chili flakes, lemon juice, vegetable stock, and a pinch of salt to a blender. Blend until completely smooth, adding more stock as needed to achieve a thick but pourable consistency.
Warm and combine: Transfer the cooked tortelloni and sauce to a pot. Cook over low heat for 2–3 minutes, stirring gently, until the sauce is warmed through and evenly coats the pasta.
