Description
This creamy one-pan wonder combines tender tortellini, caramelized sweet potatoes, and fresh spinach in a velvety sauce that comes together in under 30 minutes. Perfect for those nights when you need comfort food but don’t want to spend hours in the kitchen!
Ingredients
Scale
- 16 oz (450g) refrigerated cheese tortellini
- 1 large sweet potato (about 12 oz/340g), peeled and cut into ½-inch cubes
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 cup (240ml) heavy cream
- ½ cup (120ml) vegetable broth
- 4 oz (115g) fresh spinach (about 4 cups packed)
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh sage, chopped (or 1 tablespoon dried)
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente. Reserve ½ cup pasta water before draining. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sweet potato cubes, season with salt and pepper, and cook for 8-10 minutes until tender and beginning to caramelize.
- Add remaining tablespoon of olive oil and minced garlic. Sauté for 30 seconds until fragrant.
- Pour in vegetable broth, scraping up any browned bits. Bring to a simmer and cook until liquid is reduced by half, about 2-3 minutes.
- Lower heat to medium-low and slowly add heavy cream while stirring. Add sage and red pepper flakes if using. Simmer for 2-3 minutes until slightly thickened.
- Stir in Parmesan cheese until melted. If sauce is too thick, add a splash of reserved pasta water.
- Add cooked tortellini to the skillet and gently toss to coat. Simmer for 1-2 minutes.
- Add fresh spinach and fold into the pasta mixture until just wilted but still bright green, about 1-2 minutes. Remove from heat immediately.
- Taste and adjust seasoning. Serve immediately with additional Parmesan cheese on top.