Wednesday, January 23, 2013

Tortellini In Vegetable Sauce

This was my latest brainstorm recipe that turned out so well that my husband and I could hardly stop eating this. I had a lot of different vegetables that needed to be used up, not enough time to thaw some meat and wanted to do something easy before I had to run off to work in the evening. It turned out that the veggies I had worked wonderful together for this dish, but I really think you could use all different types of vegetables and have a great dish. The cooking time for this is less than 30 minutes and would be a great weeknight meal if you have the veggies already prepped.

Serves about 6 (or 4 adult servings)

  • 1 large head of cauliflower, cleaned and finely chopped, including the upper stems
  • 1 pint size container of grape tomatoes (or you could substitute 1  15oz. can of diced tomatoes with juice)
  • 1 large onion or 2 small-medium onions
  • 2 medium carrots, medium diced, or may use baby carrots chopped
  • 2 large celery ribs, chopped
  • 2-3 mushrooms
  • 4 cloves of garlic, minced
  • olive oil
  • palmful of Italian seasoning/herb blend
  • salt blend like Goya Adobo with pepper
  • 1 pound pasta of choice
  • cream or half and half
  • 2-4 large handfuls of spinach, chopped (or may use 1/2 small package of frozen spinach); may use another type of greens
  • 1/2 cup parmesan cheese, shredded
  • 1/2 cup romano cheese, shredded
  • 2-3 low fat string cheese sticks, shredded and then chopped (optional), or may use handful of shredded mozarella cheese
  • chopped parsley for garnish
  • In a large covered skillet, generously drizzle olive oil over the vegetables and season with seasoned salt blend and crushed Italian seasoning. After it has begun to cook and soften a little, cover the pan so the juices do not evaporate out. Stir occasionally and add a little water if needed.
  • While the veggies are cooking, start the pasta water. Liberally salt the water. Cook pasta about 2 minutes less than the recommended time as it will cook in the sauce at the end.
  • As the veggies become tender as you desire, add in the cream gradually until the sauce is lightly creamy- I used about 1/4-1/3 cup.
  • Add in the chopped spinach. 
  • Pull out about 1 - 1 1/2 cup of pasta water as the pasta is finished and set it aside.
  • Add the cheeses to the vegetable mixture and then add in the drained pasta.
  • Combine everything together and add in as much pasta water as you need to make enough sauce to cover the pasta. Cover the pan as it cooks together for a couple more minutes. 
  • Garnish with parsley and serve with a garlic bread or other warm rustic bread.
*Note- if using more sturdy greens in place of spinach, add them in with the vegetables at the beginning since they need more time to cook.


  1. Nice one Dear. Just happened to visit your site. It's really good.

  2. Sounds delish! I love the "happy accidents" recipes the best. I will be sharing this one today, too! :-)


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