Fabrizio & Friends Tofu and Spinach Tortellini in Roasted Red Pepper Sauce
Nothing beats a meal ready within the hour and that requires little to no energy plus serves as left over meal prep as well.
Sharing one of my all time favorite pasta sauces here on cecilevadas.com but bringing it up a notch - adding a little spice, twist and flare - that will totally make it the perfect dish to serve for any week night dinner but also a delicious intimate and sexy week night party pleasure.
Before we get to the sauce, let us focus on the main element at hand here - the pasta, specifically the tortellini. If you are not a fan, it’s likely you don’t know how to make it shine or you haven’t found the right sort that offers all the right things. Right things being fresh pasta dough without being too delicate, flavorful filling whilst also being subtle to not out weigh the sauce, the consistency of the filling so you don’t feel a textural clash in every mouthful, healthy but also bold.
Right a bell?
I have found the perfect tortellini product that will make tortelliini eating enjoyable in every way. Welcome to Fabrizio & Friends.
Let me share a little about them
They are Belgian producers, specifically located in Meer, near the border with Breda, exclusively making organic pastas with a beautiful range of vegan filled pastas. They have an unique children’s food line with the pasta in shapes of animals to encourage the little ones to broaden their eeating scope in a fun and interactive way, whilst also providing parents with an easier dinner time meal that’s also healthy.
The adult line is 100% vegan and offers great variety packed full of natural veggies.
Fabrizio & Friends are recognized world wide and have been awarded for their product within Europe (awarded as a finalist in the Sustainable Family Award 2022). They supply local and Europe Bio supermarkets and some specialty cafes.
Please have a look at their website for more information - you can find their products in Dutch JUMBO stores and in Denn's supermarkets (Dennree) in Germany.
This recipe uses their tofu and spinach blend and I used a hearty blistered red pepper sauce to compliment the subtle flavours whilst also providing a great veggie packed base. Topping it with a vegan or cow milk ricotta (vegan or vegetarian) plus a scattering of fresh elements will really finish this dish off perfectly.
Presentation and good quality ingredients will take your cooking game to the next level!
If you whip this one up, don’t forget to share and tag us on IG
@cecilevadas & @fabrizioandfriends
Fabrizio & Friends Tofu and Spinach Tortellini in Roasted Red Pepper Sauce
Serves 2
Ingredients
1 packet Fabrizio & Friends Tofu and Spinach Tortellini
3 red peppers
1 tsp salt
400 gram tin coconut milk
2 tbsp tomato paste
1/2 tsp dried oregano or 1 tsp fresh
1/2 tsp chilli flakes + extra to serve
Vegan ricotta or Parmesan to serve
Method
In a pre heated 210℃ oven, place the red peppers that have been washed and patted dry. Bake on the middle rung for 40-50 minutes, turning the peppers around every 15 minutes to char the exterior evenly. Once the skins are blackened, remove from the oven and leave too cool.
Using gloves, peel the blackened skin from the pepper flesh. Discard the skin and place the flesh into a blender. Repeat with the remaining peppers. Make sure you pour the liquid that drained from the red peppers in the blender as well - if there wasn’t at least 1/2 cup then top it with olive oil. Add the tomato paste, salt and coconut milk on top. Blitz until smooth.
In a large pot, bring salted water to a boil and cook the tortellini according to the instructions. Once cooked and drained well, empty enough the red pepper sauce to cover the tortellini and mix well. Serve on edged plates with extra chilli flakes and vegan ricotta. The remaining sauce can be refrigerated for up to 5 days or placed in the freezer.
