Description
Experience a delightful medley of flavors with cheese tortellini coated in a velvety cream sauce, perfectly complemented by sweet potatoes and vibrant spinach. A dish that warms the heart!
Ingredients
- 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
1. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potato and sauté for about 5-7 minutes until it starts to soften.
2. Add garlic, dried thyme, salt, and black pepper to the skillet, stirring for about 1 minute until fragrant.
3. Pour in the vegetable broth and heavy cream, bringing the mixture to a gentle simmer.
4. Add the tortellini to the skillet. Stir to coat the pasta, then cover and cook for about 8-10 minutes, stirring occasionally, until the tortellini is tender and the sweet potato is fully cooked.
5. Stir in the fresh spinach and cook for an additional 2 minutes until the spinach has wilted.
6. Sprinkle grated Parmesan cheese over the pasta. Stir well to combine and remove from heat.
7. Serve hot, optionally garnished with more Parmesan cheese.
Notes
Sweet potatoes can be substituted with butternut squash for a slightly different flavor.
For a protein boost, add cooked and sliced chicken breast.
This dish can be made vegan by using a dairy-free cream substitute and omitting Parmesan.
Fresh herbs like basil can add more freshness when sprinkled before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 540