Steps to Make Daiya Vegan Mozzarella Cheese Review

Spinach Cheese Tortellini With Zucchini, Mozzarella And Toasted Almonds

This vegan cheese performed similarly to the daiya italian style shred.

Recipe Summary Spinach Cheese Tortellini With Zucchini, Mozzarella And Toasted Almonds

Zucchini ribbons are an easy and nutritious way to add whimsy to your pasta dish! Combine them with classic spinach and three cheese tortellini, along with mozzarella and almonds, and you've got a fun, authentic Italian dish.

Ingredients | Daiya Vegan Mozzarella Cheese Review

1 (9 ounce) package BUITONI® Refrigerated Spinach Cheese Tortellini

2 tablespoons extra virgin olive oil

2 medium zucchini, sliced into long ribbons with vegetable peeler or knife

1 clove garlic, finely chopped

Salt and ground black pepper

½ cup mozzarella cheese balls or pearls

Grated lemon peel

Toasted sliced almonds

Directions

Prepare pasta according to package directions. Drain, reserving 1/2 cup cooking water. While pasta is cooking, prepare zucchini mixture.

Heat oil in large skillet over medium-high heat. Add zucchini and garlic; cook, stirring frequently, for 3 to 4 minutes or until zucchini starts to turn golden. Season with salt and pepper.

Add pasta, reserved cooking water and mozzarella cheese to skillet; toss to coat. Serve garnished with grated lemon peel and sliced almonds.

Info | Daiya Vegan Mozzarella Cheese Review

prep: 10 mins cook: 10 mins total: 20 mins Servings: 3 Yield: 3 servings

TAG : Spinach Cheese Tortellini With Zucchini, Mozzarella And Toasted Almonds

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