Description
A delightful one-skillet dish combining cheese tortellini, sweet roasted sweet potatoes, and vibrant spinach in a creamy sauce.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium sweet potato, peeled and diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth
- 1 cup heavy cream
- 16 ounces cheese tortellini (fresh or frozen)
- 4 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- Optional: additional Parmesan for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced sweet potato and sauté for about 5-7 minutes until they start to soften.
- Add the minced garlic, dried thyme, salt, and black pepper to the skillet. Stir for about 1 minute until fragrant.
- Pour in the vegetable broth and heavy cream, and bring to a gentle simmer.
- Add the tortellini to the skillet. Stir to coat, cover, and cook for about 8-10 minutes until the tortellini is tender and sweet potato is fully cooked.
- Stir in the fresh spinach and cook for an additional 2 minutes until the spinach has wilted.
- Sprinkle grated Parmesan cheese over the pasta. Stir well to combine and remove from heat.
- Serve hot, optionally garnished with more Parmesan cheese.
Notes
For a vegan version, use coconut cream and nutritional yeast instead of Parmesan.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg