Ingredients:
1 package of vegan almond milk tortellini
1 can of full-fat coconut milk
2 garlic cloves, minced
1 tablespoon of olive oil
1/2 teaspoon of dried thyme
Salt and black pepper to taste
Optional: Vegan Parmesan cheese for topping
Instructions:
Cook the tortellini according to the package instructions. Drain and set aside.
In a separate pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Pour in the can of coconut milk and stir well. Add the thyme, salt, and black pepper to taste.
Bring the sauce to a simmer and let it cook for 5-7 minutes until it thickens slightly.
Add the cooked tortellini to the pan with the sauce and toss gently to coat.
Serve hot with vegan Parmesan cheese on top, if desired.
Enjoy
