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.
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Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
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.