Roasted Veggie Tortellini
Vegan, soy free
Kid friendly, Quick and easy
Recipe by: Jennifer Coatanroch
Who doesn't love a healthy dinner that is kid friendly, and uses minimal pots and pans? I'm always looking for ways to simplify weeknight meals, AND for ways to add in veggies. And this vegan tortellini makes it so easy to enjoy tortellini without having dairy! If you eat dairy though, use any pasta you like of course!
Use any vegetables that your family likes, or what is in season, or what you happen to have in the fridge. Or freezer! I used frozen broccoli for this recipe, and it roasted just as great as fresh broccoli does. AND it cut down on prep time. Frozen vegetables are just as healthy as fresh. Many times they are even fresher since they are flash frozen at their peak. So don't forget about using frozen vegetables to save you time on busy nights!
This is definitely one of my favorite quick, easy meals to pull together. Bonus: it tastes so good you would never think it was so easy!
Pre and post-quarantine: If you turn on the oven to preheat as soon as you get home from work, or picking up the kids, or wherever you may be coming from, this really pulls together in no time at all.
I really love these vegan tortellini from Kite Hill. But even if you don't have these, any tortellini or pasta will work. Same goes for the pesto and vegan parmesan cheese. Use whatever you can find at your local store.
Roast all of the veggies on two separate sheet pans. I keep the vegetables spread out since they cook at different times. On one tray I put the vegetables that take the longest to cook, and on the other, the veggies that cook quicker.
While the vegetables are roasting, boil your water to cook the tortellini, make a salad, and grate your Parmesan "cheese".
Once the garlic is roasted, peel and mash it with the flat side of your knife. Your kitchen is going to smell SO good!!
Once the pasta is cooked and drained, toss with the pesto and cooked vegetables. I like to add fresh spinach at the end.
Other vegetable ideas: asparagus, cauliflower, mushrooms, Brussel sprouts, carrots...
Additional add-ins/toppings: olives, pine nuts, avocado, sun-dried tomatoes...
Pairing ideas: salad, soup, or baguette…a glass of Chianti Classico, dry Rose, or a heavier Pinot Grigio
Roasted Veggie Tortellini
Kid approved, healthy meal
Prep time: 20 minutes
Cooking time: 40 minutes
Yield: 6-9 servings _________________________________________
Equipment needed: 1 large pot, 2 sheet pans
Avocado spray oil (or other oil for cooking)
3 cups broccoli florets (fresh or frozen)
1 bell pepper, chopped
4 cloves garlic (skin still on)
½ large red onion, chopped
1 medium zucchini, cut into half moons
1 pint cherry tomatoes (2 cups)
2 cups packed loose leaf spinach
salt and pepper to taste
2 or 3 packages tortellini (depending on how many servings you'd like)
prepared pesto (about 1/2 cup)
Parmesan for topping
Preheat oven to 400⁰
Put the broccoli, pepper and garlic on one sheet pan and spray with oil. Put the onion, zucchini and tomatoes on a separate sheet pan and spray with oil. Place both pans in the oven, setting the timer for 15 minutes.
While the veggies are roasting, fill a large pot with water and turn heat to high to boil. Set a colander in the sink for later.
Grate the Parmesan cheese and set aside.
After 15 minutes, remove veggies from oven and flip with a spatula. Place back in the oven, rotating if you had them on two different racks. Set the timer for 10 more minutes.
When water boils, add tortellini and cook per package instructions.
After 10 minutes, remove the sheet pan with the tomatoes, onion and zucchini. Set timer for an additional 15 minutes. (Clean up dishes, set dinner table, make a salad, etc.).
Once pasta has cooked, drain and place back in pot. Add desired amount of pesto.
Remove the remaining vegetables from the oven, and add all of the vegetables, except for the garlic, to the pasta.
Mash the garlic with the flat side of your knife, and add to the pasta. Add the spinach. Toss well, and add salt and pepper to taste.