The 30-Minute Creamy Vegan Ravioli You Need To Try #veganfood #recipe

Creamy vegan ravioli with cherry tomatoes, spinach and garlic in a dairy-free tomato sauce. The creamy twist? Silken tofu blended with vegan cooking cream.

Use ready-made vegan ravioli for this comforting 30-minute pasta dinner. Full ingredients and method below.

Serves 4 | Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes

INGREDIENTS
• 500 g refrigerated vegan ravioli (about 18 oz)
• 2 tbsp olive oil
• 300 g cherry tomatoes (about 2 cups)
• 2 tbsp tomato paste
• 3 garlic cloves, minced
• 90 g baby spinach (about 3 loosely packed cups)
• 120 ml unsweetened vegan cooking cream (½ cup)
• 150 g silken tofu, drained
• 1 tsp Italian seasoning
• 30 g finely grated vegan Parmesan (about ⅓ cup), plus extra to serve
• Salt and freshly ground black pepper, to taste
• Reserved pasta cooking water, as needed
• Fresh basil or oregano, optional

METHOD
1. Blend the vegan cream and drained silken tofu until completely smooth.
2. Heat the olive oil in a large frying pan over medium heat. Cook the cherry tomatoes for 6–8 minutes until softened and beginning to burst. Gently press a few to release their juices.
3. Stir in the tomato paste for 1 minute, then add the garlic for 30–60 seconds. Fold in the spinach and cook for 1–2 minutes until wilted.
4. Meanwhile, cook the ravioli separately in gently boiling salted water according to its packet instructions. Reserve a mug of cooking water before draining.
5. Lower the heat under the tomatoes. Stir in the tofu cream, Italian seasoning and vegan Parmesan. Warm gently for 2–3 minutes. Add a little pasta water if needed, then season to taste.
6. Gently fold in the cooked ravioli. Loosen with pasta water a tablespoon at a time until the sauce coats the pasta. Serve immediately with extra vegan Parmesan and fresh herbs.

TIPS & SWAPS
• Check that both the ravioli dough and filling are vegan.
• Use silken tofu for a smooth sauce; firm tofu is not a direct replacement.
• Prefer no tofu? Replace both the cream and tofu with 240 ml (1 cup) unsweetened vegan cooking cream.
• No ravioli? Use 300 g dry penne or fusilli, cooked separately.
• Keep the sauce over gentle heat and fold carefully so the ravioli stays intact.
• Refrigerate leftovers promptly for up to 3 days. Reheat gently with a splash of water.

Which filling would you choose: mushroom, spinach or vegan cheese? Tell me below, and subscribe to Dr Vegan for more plant-based recipes.

#VeganRavioli #VeganPasta #VeganRecipes

Books you might like about Veganism/ Vegan Cookbooks and wellness/ spirituality/ self-help...