A fresh spin on the classic Italian pasta, the vegan tortellini filling uses grilled marinated artichokes, finely chopped carrots and fresh parsley. It’s totally free of nuts and soy, so great for folks with allergies. If you positively love artichokes, this is the one for you!
This recipe makes ~30 vegan carrot artichoke tortellini.
A few things…
- To make these carrot artichoke tortellini easier, we’re going to use packaged vegan wonton wrappers. Yes, it can be that easy to make DIY stuffed pasta! Just make sure the wrappers are vegan. Nasoya has some out in the U.S.).
- Even though we take a shortcut for the dough, this recipe still takes some time to fold all the tortellini. Plan accordingly.
- As a variation, serve this carrot artichoke tortellini with vegan marinara sauce.
Discover other UVK recipes, like Vegan Tortellini with Almond Ricotta, Vegan Tortellini Salad with Tomatoes and Giardiniera, Cannellini Bean Salad with Roasted Garlic Vinaigrette, Artichoke Potato Salad, Lemon Artichoke Asparagus Soup and more.
Carrot Artichoke Tortellini with Garlic Butter Arugula
3 garlic cloves, coarsely chopped
14.45 jar of grilled marinated artichokes packed in oil
1 Tbsp nutritional yeast
½ tsp lemon juice
¼ tsp dijon mustard
1 cup carrots
1 Tbsp chopped flat leaf parsley
14 ounce package of wonton wrappers (30 or more)
Garlic Butter Arugula:
3-4 Tbsp vegan butter
1 garlic clove, coarsely chopped
4 cups fresh arugula, packed
Salt and black pepper, to taste
Vegan parmesan, to top – optional
1. First, you’ll make the filling for the vegan carrot artichoke tortellini. In a small skillet, add 1 tsp of the oil from the jar of artichokes and the chopped garlic. Sauté over medium heat until the garlic is golden. Add to a small food processor. Reserve the skillet for use later.
2. Drain the oil from the artichokes, then pat the artichokes with a paper towel to remove additional oil. Add the artichokes to the food processor with the garlic.
3. Add the nutritional yeast, lemon juice and dijon to the food processor. Cover with lid and blend until smooth, but thick. Scrape into a mixing bowl and set aside.
4. In the same food processor or blender, add the carrots, and pulse until very finely chopped (similar to sand).
5. Add the carrots to the skillet that you sautéed the garlic in. Move the carrots around over medium heat for ~3 minutes to soften them up. Then, add them to the mixing bowl with the artichoke hearts. Add the parsley to the mixing bowl, and combine everything for the vegan carrot artichoke tortellini filling. Taste, and adjust seasonings, if needed (salt?).
7. Now, it’s time to fold the vegan carrot artichoke tortellini. Lay one of the wonton wrappers flat. Using your finger, wet the edges of the entire wonton (leave the center dry).
8. Spoon 1½ tsp of tortellini filling into the center of the wonton.
9. Fold the wonton in half. Press out as much air as possible (it will keep them from prematurely floating to the top during the boiling process). Press the edges together.
10. Fold the end up.
11. Wet the ends of the tortellini, and then, wrap one end of the tortellini around the other and press. Place on a dry plate.
12. At the half way point of folding all the tortellini, fill a large, deep pot with water and place on the stove to bring it to a boil. Continue folding the vegan carrot artichoke tortellini until all are completed, you run out of filling or you run out of wrappers.
13. Add 6-9 tortellini to a colander. Lower into rapidly boiling water, and boil for 15-20 seconds.
14. Remove and place on a plate. Continue adding the tortellini in small batches to the boiling water until all of them are cooked.
15. Now, we’ll make the garlic butter arugula for the vegan carrot artichoke tortellini. Melt the vegan butter in a skillet over medium heat. Once butter is completely melted, turn heat down to medium-low and sauté garlic for ~1 minute. Add arugula and allow it to wilt. Toss with tortellini, season with salt and black pepper, and top with vegan parmesan, if using. Serve immediately.
