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Pumpkin“Cheese” Tortellini w/Sun Dried Tomatoes

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 2 9-ounce packages almond milk cheese tortellini @kitehillfoods
  • 2 tablespoons palm shortening @nutiva
  • 3 cloves of garlic — minced
  • 1 cup canned organic pumpkin @farmersmarketfoods
  • 1 ½ cups coconut cream @natural.value
  • ½ cup grated mozzarella nut cheese @parmelacreamery
  • 3 tbsp sliced sun dried tomatoes
  • salt and ground black pepper

Instructions
 

  • Bring 4 quarts of salted water to a boil, and cook tortellini according to label directions. Drain it and set aside.
  • Heat palm shortening over medium heat in a large skillet, add minced garlic, and sauté for about 30 seconds.
  • Whisk in the pumpkin and coconut cream along with “mozzarella cheese” and sun dried tomatoes.
  • Salt and pepper to taste.
  • Let the sauce simmer for about 5 minutes.
  • Add the tortellini to the pumpkin sauce in the skillet and mix well.
  • Enjoy!