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 it starts to soften.
- Add garlic, dried thyme, salt, and black pepper to the skillet, stirring for about 1 minute until fragrant.
- Pour in the vegetable broth and heavy cream, bringing the mixture to a gentle simmer.
- 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.
- 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
Control the heat to avoid boiling the cream; a gentle simmer keeps the sauce glossy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg