Heart-Healthy Tortellini with Cream Sauce
Elevate your pasta night with this *Heart-Healthy Tortellini with Cream Sauce*, a light yet indulgent dish perfect for wellness-conscious foodies. This recipe features tender whole wheat tortellini stuffed with spinach and ricotta, paired with a silky plant-based cream sauce made from unsweetened almond milk, low-sodium vegetable broth, and nutritional yeast for a rich, cheesy flavor without the guilt. Fresh baby spinach, juicy cherry tomatoes, and aromatic garlic and shallots add a burst of freshness and vibrant color, while a hint of lemon juice and chopped basil brightens every bite. Quick and ready in just 30 minutes, this wholesome, dairy-free option (use a vegan Parmesan alternative as desired) is an elegant and satisfying meal that’s as kind to your heart as it is to your taste buds. Perfect for weeknight dinners or healthy entertaining!
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Recipe Information
Ingredients
- 12 oz Whole wheat tortellini (stuffed with spinach and ricotta or preferred filling)
- 2 tbsp Extra virgin olive oil
- 2 pieces Garlic cloves, minced
- 1 piece Shallot, finely chopped
- 1 cup Low-sodium vegetable broth
- 1 cup Unsweetened almond milk (or other plant-based milk)
- 1 tbsp Cornstarch
- 2 tbsp Nutritional yeast
- 2 cups Baby spinach, fresh
- 1 cup Cherry tomatoes, halved
- 2 tbsp Fresh basil leaves, chopped
- 1 tbsp Lemon juice
- 0.25 tsp Salt (optional, heart-healthy adjustment)
- 0.25 tsp Ground black pepper
- 2 tbsp Grated Parmesan cheese (optional, or use dairy-free alternative)
Instructions
Bring a large pot of water to a boil, and cook the whole wheat tortellini according to package instructions. Drain and set aside.
While the tortellini cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped shallot, cooking for 2-3 minutes until softened and fragrant.
In a small bowl, whisk together the low-sodium vegetable broth and cornstarch until smooth. Pour this mixture into the skillet, stirring frequently.
Slowly add the unsweetened almond milk to the skillet, continuing to stir to combine. Allow the mixture to simmer for 4-5 minutes until slightly thickened.
Stir in the nutritional yeast, lemon juice, salt (if using), and ground black pepper. Taste the sauce and adjust the seasonings as needed.
Add the fresh spinach and halved cherry tomatoes to the skillet, cooking for 2-3 minutes until the spinach wilts and the tomatoes soften slightly.
Toss the cooked tortellini into the skillet, gently stirring to coat it with the cream sauce.
Remove the skillet from heat, and sprinkle the dish with chopped fresh basil and grated Parmesan cheese (if desired).
Serve the Heart-Healthy Tortellini with Cream Sauce warm, dividing into four portions. Enjoy!
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 134.1 g | 49% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 14.7 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1010 mg | 78% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1884 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
