Vegan Tortellini with Spinach & Cashew
Preparing vegan tortellini is very easy. However, you need some time to fill and fold them. We'll show you how to make homemade vegan tortellini.
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Cooking tools:
- Blender
- Rolling pin
- Cookie cutter
- Glass
- Microplane
- Stove
- Pot
- Colander
- Mixing bowl
- Aluminum foil
- Refrigerator
- Chef's knife
- Cutting board
- Pan
- Measuring cup
- Measuring spoon
- Plate
- Serving platter
Ingredients
- 150 g (1.25 cups) flour
- 150 g (5.3 oz) semolina
- 150 ml (0.6 cups) cold water
- 1 onion
- 1 garlic clove
- 200 g (7 oz) fresh baby spinach
- 100 g (3.5 oz) cashews
- 2 tbsp vegetable oil
- lemon zest
- 2 tbsp nutritional yeast
- 1/2 tsp nutmeg
- salt&pepper
- 2-3 tbsp plant-based butter
- 2 garlic cloves
- 50 g (1.7 oz) fresh baby spinach
- 250 g (8.8 oz) fresh mushrooms
- optional: 100 g (3.5 oz) arrugula
- vegan parmesan (recipe on the blog)
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