This is the kind of hearty delicious pasta everyone loves, it’s perfect on its own or as a side and leftovers are wonderful. If you are a fan of pesto, you will be a super fan of this dish. It’s not imperative that you use tortellini, feel free to experiment with other pastas!

Tortellini With Peas and Pesto Cream Sauce [Vegan]



  • 1 tablespoon olive oil
  • 1/2 small onion, chopped (optional)
  • 1 cup sun-dried tomato pesto or other type of pesto
  • 1/2 cup chopped slow roasted tomatoes, sun-dried tomatoes, or 1 cup cherry tomatoes, halved
  • 1 cup full-fat coconut milk
  • 1 cup frozen English peas (thawed)
  • 1 pound cooked vegan tortellini your favorite variety of pasta
  • 1 teaspoon red pepper flakes, or to taste (optional)
  • Salt, to taste
  • 2 tablespoons chopped fresh basil or parsley, plus more for garnish


  1. Heat olive oil over medium heat in a large saucepan.
  2. Add onions and sauté, stirring often for about 2 minutes until softened and fragrant.
  3. Mix in pesto, add tomatoes, and let it cook for another minute or so.
  4. Add coconut milk and peas and stir well, bring to a low simmer.
  5. Add tortellini and toss gently to coat.
  6. Add pepper flakes and salt to taste.
  7. Remove from heat and stir in basil or parsley.

Nutritional Information

Total Calories: 1708 | Total Carbs: 173 g | Total Fat: 79 g | Total Protein: 45 g | Total Sodium: 3569 g | Total Sugar: 43 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.