Vegan Tortelloni Tofu, Spinach & Quinoa with a roasted pepper sauce
For 4 persons - Preparation time: 45 min.
Preperation
- Preheat the oven to 175 ° C.
- Wash the peppers, cut into pieces and remove the seeds.
- Place the peppers skin side up on a sheet of parchment paper on a baking tray.
- Roast the peppers for 15 minutes in the oven, on grill setting, until the skins of the peppers start to turn black.
- Remove the baking tray from the oven. Put the peppers in a plastic bag and seal it. After 10 minutes you can easily remove the skin from the peppers.
- Bring a generous amount of water with a pinch of salt to the boil to cook the tortelloni later.
- Peel the onions, cut them first in half lengthwise and then in half rings or strips.
- Crush the garlic.
- Heat some olive oil in a large saucepan and stew the onion until translucent.
- Stir in the crushed garlic.
- After a few minutes, add the tomato pulp to the stewed onions. Stir together.
- Add the balsamic vinegar. Reduce the heat.
- Season the pasta sauce further with a pinch of dried oregano, thyme, Provençal herbs, pepper and salt.
- Let the sauce simmer for 10 minutes on a low heat.
- Meanwhile, remove the skin from the peppers. Cut the peppers into strips. Add them to the pasta sauce. Also add the olives.
- Optional: For a spicy sauce, add chili sauce, sambal or chili flakes to your taste.
- Cook the tortelloni al dente in the salted water for 3 minutes. Drain the tortelloni and rinse briefly under cold running water. Drain in a colander.
- Stir the tortelloni into the sauce.
- Serve the pasta dish with a handful of arugula and some flat-leaf parsley for garnish.

Ingredients
- 500g tortelloni
- 3 red peppers
- 3 onions
- 2 cloves of garlic
- 100g arugula
- ½ bunch of flat-leaf parsley
- 8 small, pitted olives
- 8 dl tomato pulp or passata
- 1 dl balsamic vinegar
- a pinch of dried oregano
- a pinch of dried thyme
- a pinch of Provencal herbs
- olive oil
- pepper
- salt
- optional: chili sauce, sambal or chili flakes
