Skillet Tortellini With Sweet Potato, Spinach & Roasted Red Pepper Cream

Looking for a weeknight dinner that’s both comforting and quick? This Skillet Tortellini with Sweet Potato, Spinach & Roasted Red Pepper Cream is a total game-changer! It’s a vibrant, flavorful dish that comes together in under 30 minutes, all in one skillet – meaning fewer dishes to wash! The sweetness of the sweet potato beautifully complements the smoky paprika and creamy roasted red pepper sauce, while the spinach adds a touch of freshness. This recipe is perfect for cozy nights in and is sure to become a family favorite. Plus, we’ve included tips for making it halal-friendly!

What You’ll Need

• 250g (9oz) Cheese Tortellini (Fresh or Refrigerated): We recommend using a high-quality cheese tortellini. Fresh or refrigerated tortellini cooks faster, but dried can be used – just adjust cooking time according to package directions. Ensure it’s halal-certified if needed.
• 200g (7oz) Sweet Potato, Peeled and Diced ½cm (¼-inch) Cubes: Sweet potatoes add a lovely sweetness and vibrant color. Dicing them into uniform sizes ensures even cooking. You can use Garnet, Jewel, or Beauregard varieties.
• 100g (3½oz) Fresh Spinach Leaves (About 3 Cups Loosely Packed): Fresh spinach wilts beautifully into the sauce, adding a boost of nutrients and a subtle earthy flavor. Baby spinach works well too!
• 2 Tbsp (30ml) Olive Oil: Extra virgin olive oil is preferred for its flavor, but any good quality olive oil will work. We’ll use this for sautéing the vegetables.
• 1 Small Onion, Finely Chopped (≈80g / ½ Cup): Yellow or white onion will provide a foundational flavor base for the sauce. Finely chopping ensures it cooks down and blends seamlessly.
• 2 Cloves Garlic, Minced: Freshly minced garlic is essential for that aromatic punch. Don’t skimp!
• 120ml (½ Cup) Heavy Cream: Heavy cream creates the rich and luxurious sauce. You can use a lower-fat cream, but the sauce won’t be as thick and creamy.
• 60ml (¼ Cup) Roasted Red-Pepper Puree (or 1 Roasted Red Bell Pepper, Blended): This is the star flavor of the sauce! Using pre-made puree saves time, but roasting and blending your own red bell pepper will give you the most intense flavor.
• 1 tsp (5ml) Smoked Paprika: Smoked paprika adds a wonderful smoky depth to the sauce. Sweet paprika can be substituted, but the smoky flavor is highly recommended.
• 1 Tbsp (15g) Unsalted Butter: Butter adds richness and helps to create a smooth, emulsified sauce.
• ½ tsp Salt, Plus to Taste: Salt enhances all the flavors. We’ll start with ½ tsp and adjust to your preference.
• ¼ tsp Freshly Ground Black Pepper: Freshly ground black pepper provides a subtle spice.
• 30g (1oz) Grated Parmesan Cheese (Halal-Certified) or Nutritional Yeast: Parmesan cheese adds a salty, umami flavor and helps to thicken the sauce. For a vegan option, use nutritional yeast. Ensure it’s halal-certified if needed.
• 2 Tbsp (30g) Toasted Pumpkin Seeds: Toasted pumpkin seeds add a delightful crunch and nutty flavor.
• Fresh Basil Leaves for Garnish (Optional): Fresh basil adds a pop of color and a fresh, herbaceous aroma.

Substitutions & Variations

Feel free to customize this recipe to your liking! Here are a few ideas:

• Tortellini: Spinach and ricotta tortellini would also be delicious.
• Sweet Potato: Butternut squash or pumpkin can be used in place of sweet potato.
• Spinach: Kale or chard can be substituted for spinach, but may require a longer cooking time.
• Roasted Red Pepper: Jarred roasted peppers are a convenient substitute for making your own.

Step-by-Step Instructions for Skillet Tortellini Perfection

1. Prepare the Sweet Potato: Begin by heating 1 tablespoon of olive oil in a large skillet over medium heat (approximately 180°C/350°F). Add the diced sweet potato, season with ¼ teaspoon of salt and a pinch of pepper. Sauté for 8-10 minutes, stirring occasionally, until the sweet potato is golden brown and tender. This initial sautéing develops the sweet potato’s natural sugars, creating a deeper, more complex flavor. Transfer the cooked sweet potato to a plate and set aside.
2. Sauté the Aromatics: Reduce the heat to medium-low. Add the butter and the remaining 1 tablespoon of olive oil to the skillet. Once the butter is melted, stir in the finely chopped onion and cook for 3-4 minutes, until softened and translucent. Adding the onion first builds a flavorful base for the sauce. Then, add the minced garlic and cook for just 30 seconds more, until fragrant. Be careful not to burn the garlic, as this will impart a bitter taste.
3. Build the Red Pepper Cream Sauce: Stir in the roasted red pepper puree and smoked paprika. Cook for 1 minute, stirring constantly, to combine the ingredients and release their aromas. The smoked paprika adds a wonderful depth of flavor that complements the sweetness of the red pepper and sweet potato.
4. Simmer the Sauce: Pour in the heavy cream, increase the heat to medium, and bring the sauce to a gentle simmer. Cook for 2-3 minutes, allowing the sauce to thicken slightly. Season with the remaining ¼ teaspoon of salt and black pepper. A gentle simmer is key – you want to thicken the sauce without scorching it.
5. Combine and Heat Through: Add the cooked sweet potato back to the skillet, followed by the cheese tortellini. If using pre-cooked tortellini, simply add it to the sauce. If using fresh tortellini, it will cook directly in the sauce. Toss gently to coat everything in the sauce and cook for 3-4 minutes, allowing the tortellini to absorb the flavors and heat through.
6. Wilt the Spinach: Stir in the fresh spinach and cook for 1-2 minutes, until just wilted. The spinach adds a vibrant color and a boost of nutrients. Don’t overcook the spinach, as it will become mushy.
7. Finish and Serve: Remove the skillet from the heat. Fold in the grated Parmesan cheese (or nutritional yeast) until melted and the sauce becomes glossy and smooth. Plate the creamy tortellini mixture in shallow bowls, drizzling any extra sauce from the pan over the top for a beautiful presentation. Finish with a sprinkle of toasted pumpkin seeds and fresh basil leaves (if using) for added texture and flavor. Serve immediately.

Tips for the Best Roasted Red Pepper Puree

Using a high-quality roasted red pepper puree is crucial for the flavor of this dish. You can purchase pre-made puree, but roasting your own peppers is incredibly rewarding. To roast red peppers, place them directly on a gas stovetop burner over medium-high heat, turning frequently, until the skin is blackened on all sides. Alternatively, broil them in the oven. Place the blackened peppers in a bowl and cover with plastic wrap for 10-15 minutes to steam. This makes peeling the skin much easier. Once cooled, peel off the skin, remove the seeds, and blend the flesh until smooth. Homemade puree has a much fresher, sweeter flavor than store-bought versions.

Sweet Potato Selection & Preparation

The type of sweet potato you use can impact the final flavor. I recommend using garnet or jewel sweet potatoes for their vibrant color and slightly sweet, earthy flavor. Avoid using pale-fleshed sweet potatoes, as they lack the same depth of flavor. Dicing the sweet potato into uniform ½-inch cubes ensures even cooking. If you prefer a softer texture, you can dice them slightly smaller.

Why This Skillet Tortellini Works: The Science of Creamy Sauces

This recipe relies on the emulsification of fat (from the butter and olive oil) and water (from the cream and vegetables) to create a rich, creamy sauce. The gentle simmering allows the sauce to thicken as some of the water evaporates and the fat molecules bind together. The Parmesan cheese adds further richness and helps to stabilize the emulsion. The smoked paprika isn’t just about flavor; it also contributes to the sauce’s color and complexity, enhancing the overall sensory experience.

Variations & Additions

Feel free to customize this skillet tortellini to your liking! Consider adding cooked Italian sausage or shredded chicken for extra protein. A pinch of red pepper flakes can add a touch of heat. Other vegetables, such as broccoli florets or mushrooms, would also be delicious additions. For a vegan version, use plant-based cream and nutritional yeast instead of Parmesan cheese.

Frequently Asked Questions (FAQ)

• Can I use frozen sweet potato? While fresh sweet potato is preferred, you can use frozen. Be sure to thaw it completely and pat it dry before sautéing to prevent it from becoming mushy.
• Can I make this ahead of time? This dish is best served immediately, as the sauce can thicken upon standing. However, you can prepare the sweet potato and red pepper sauce ahead of time and store them separately in the refrigerator.
• What kind of tortellini should I use? Cheese tortellini is classic, but you can experiment with other fillings, such as spinach and ricotta or mushroom.

This Skillet Tortellini with Sweet Potato, Spinach & Roasted Red Pepper Cream is a comforting and flavorful meal that’s perfect for a weeknight dinner. The combination of sweet, smoky, and creamy flavors is simply irresistible! Don’t forget to save this recipe to Pinterest for later!

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