Kite Hill Tortellini
A quick and delicious plant-based meal packed with flavor, featuring Kite Hill almond milk ricotta tortellini, garlic, cherry tomatoes, and spinach in a light, garlicky sauce.
Servings: 2 plates
Calories: 450kcal
Equipment
- Large Pot
- Large Pan
Ingredients
Main Ingredients
- 1 package Kite Hill Tortellini Almond milk ricotta or spinach flavor
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 cup cherry tomatoes halved
- 2 handfuls spinach fresh
- 1/4 cup vegetable broth
- vegan parmesan optional
- fresh basil for garnish
- red pepper flakes optional, for heat
Instructions
- Fill a large pot with water, add a pinch of salt, and bring to a boil. Cook Kite Hill tortellini according to package instructions (3-5 minutes). Drain and set aside.
- Heat olive oil in a large pan over medium heat. Add minced garlic and cherry tomatoes. Sauté for 3-4 minutes until the tomatoes start to soften and burst.
- Add spinach and vegetable broth. Stir and cook for another 2 minutes until the spinach wilts and the broth reduces slightly.
- Add the cooked tortellini to the pan and gently toss to coat in the sauce. Cook for another minute, allowing the flavors to meld.
- Remove from heat. Sprinkle with vegan parmesan, fresh basil, and a pinch of red pepper flakes if desired. Serve immediately.
Notes
Feel free to add mix-ins like roasted mushrooms, sun-dried tomatoes, or chickpeas for extra texture and flavor.