This recipe is sponsored by Three Bridges | Opinions are my own
Find a cheesy giveaway at the bottom of this post!
I tend to see it in soups way more often than I see it piled onto plates, and I’m not sure why because when these bad boys get saucy, it’s a thing of beauty.
I’m a little sad to see October come to an end. It celebrates so many things that I love with National Seafood Month, National Pizza Month, and of course, National Pasta Month.
To honor National Pasta Month — and #TortelliniTuesday, hey yo! — I’ve partnered with Three Bridges to create this cozy-yet-nourishing fall dish that’s as easy as it is tasty.
Roasted Vegetable Sauce.
I came up with this sauce last fall, kind of by mistake, and I’ve been meaning to bring it to the blog ever since. (Because it was a delicious mistake.)
I can’t believe it’s taken me *this* long to share it with you! But I couldn’t be happier to be pairing it with these nom-worthy tortellini.
The sauce itself is a blend of roasted tomatoes, red pepper, carrots, onions, and a somewhat-shocking-maybe-even-gasp-worthy secret ingredient that doesn’t often make an appearance in a pasta sauce, yet totally ties everything together in this one.
The idea behind this sauce is to whip up a wholesome blend of veggies to spoon a healthy dose of nutrients over your pasta while also cleaning out your crisper. (Score.) If you decide to get creative and add your own mix of veggies, be sure to let me know.
Celebrate #NationalPastaMonth and #TortelliniTuesday With Three Bridges!
Upping your pasta game has never been so easy, y’all.
Three Bridges does most of the work by creating high-quality pastas and sauces that keep things simple with real ingredients which makes them an oh-so-clever choice. Since today is #TortelliniTuesday, we’ve decided to make waves with a recipe using Three Bridges’ freshly made tortellini, which features wholesome ingredients and is crafted in small batches — because the little details matter <3
Pasta you can feel good about.
More of us are paying attention to labels and ingredients today, and we should be! There’s a lot of crud going into food these days that has no business being there.
This is exactly why companies like Three Bridges matter. Three Bridges products are made up of premium natural ingredients including rBST-free cheese, heirloom tomatoes, and nutrient-dense spinach and kale. You won’t find any preservatives, fillers, hormones, or artificial ingredients in this good stuff because Three Bridges prides itself on offering people what they love most about food — healthful ingredients and fresh flavors.
So when you plate yourself a hefty pile of this tortellini, you can feel good about it.
If pasta should do anything, it’s make you feel good, right?
(And sometimes put you into a glorious sweatpant-worthy food coma.)
TO ENTER: Comment below to tell us about your favorite pasta dish — whether it be one that you make yourself, one you found in a restaurant, or a family recipe that triggers fab memories — and we’ll send the lucky winner ONE WHOLE WEEK worth of pasta dinners from Three Bridges! Imagine the pasta-bilities…
RULES: You must be at least 18 years old, a resident of the US, and you must be willing to provide a shipping address. (No PO Boxes.)
One winner will be chosen on Friday, November 10th.
Not sure if Three Bridges products are available near you? Find out here.
Spinach and Cheese Tortellini With Roasted Vegetable Sauce
Fresh spinach and cheese tortellini is tossed in a smooth and creamy roasted vegetable sauce for a cozy fall dinner.
- 2 9 oz packages of Three Bridges Spinach and Cheese Tortellini
Roasted Vegetable Sauce
- 1 red bell pepper, gutted and cut into wedges
- 1 red onion, cut into wedges
- 8 oz carrots, peeled and halved
- 2 tomatoes, cut into wedges
- 1-2 TBSP olive oil
- 2 cloves of garlic, minced
- 2 cups vegetable broth
- 2 TBSP shredded Pecorino Romano cheese Can substitute nutritional yeast
- 2 TBSP Greek Yogurt
- 1-2 TBSP Soy sauce Soy sauce probably sounds like an odd ingredient to bring to a pasta dish like this, but it really makes the flavors pop!
- Kosher salt and cracked black pepper, to taste
- Freshly chopped basil or parsley, for garnish
Preheat oven to 425 degrees F.
Prepare your vegetables and place them in a large bowl along with the two garlic cloves. Drizzle the olive oil over the vegetables and toss to coat. Sprinkle with a bit of salt and pepper, and toss again.
Lay the vegetables out evenly on a baking sheet and bake for approx. 25-30 minutes, or until there's a nice golden roast happening.
Remove the vegetables and set aside.
In a stock pot, bring 2 cups of vegetable broth to a simmer. Add the roasted vegetables and garlic and let simmer for about five minutes.
Remove from heat allow to cool if you can. Once cooled, transfer the vegetables to a high-power blender blend until smooth. (See notes.) Do this in batches if need be, and careful not to overfill the blender and burn yourself.
Once smooth, add the parmesan cheese, Greek yogurt, and soy sauce. Blend until incorporated and taste; season with salt and pepper if need be. Set aside.
Cook the tortellini as per the packages instructions.
When ready, drain the tortellini. Bring the tortellini back to the now empty stock pot, and add 1-2 cups of the sauce to the stock pot. Stir. If you want it to be saucier, add more sauce. Any sauce you have leftover will keep for up to a week in the fridge; it also freezes well 🙂
Plate tortellini and garnish with fresh basil or parsley.
Blending the sauce: I have an immersion blender, which I normally swear by, and I started by blending the vegetables and broth in the stock pot with it, but I wasn't getting the smooth and velvety consistency I wanted. So, I transferred it to my high-power blender and blamo, silky smooth! If you have a trusted immersion blender you can go that route first, but I wanted to give y'all the heads up.