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One-pot vegetarian tortellini alfredo recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Creamy spinach and ricotta tortellini with quick alfredo sauce - a simple and delicious vegetarian dinner.
Ingredients:
  • 2 x 325g packets ricotta and spinach tortellini
  • 1 bunch broccolini, trimmed, cut into thirds
  • 100g sugar snap peas, trimmed
  • 110g (2/3 cup) frozen baby peas
  • 50g butter, chopped
  • 3 garlic cloves, crushed
  • 1 zucchini, halved lengthways, thinly sliced
  • 20.00 ml fresh lemon thyme leaves
  • 300ml light cooking cream
  • 40g (1/2 cup) finely grated parmesan
  • Small fresh basil leaves, to serve
Instructions:
  • Bring a large deep-frying pan of salted water to a boil. Cook tortellini according to package instructions. Add broccolini, sugar snap peas, and peas for the last minute of cooking. Drain, saving 60ml (1/4 cup) cooking liquid.
  • In a frying pan over medium heat, melt butter until sizzling. Sauté garlic, zucchini, and 3 teaspoons of thyme for 3-4 minutes until zucchini is nearly tender. Pour in cream and reserved cooking liquid, then bring to a boil. Lower the heat and simmer for 4-5 minutes until the sauce thickens. Stir in cheese until fully melted.
  • Add the pasta and vegetables back to the pan, gently toss to coat, then season with pepper. To serve, top the pasta with fresh basil and the rest of the thyme.

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