Butternut Squash and Spinach Tortellini







A recipe allowed in a diet.

These creamy tortellini are so good, you just can't get enough of them! Mashed butternut squash is cooked in a heavy cream sauce and flavored with nutmeg, paprika, lemon pepper seasoning, and it is served with baby spinach and fresh parsley. It's a great option for when you want to leave meat aside for a while.

Nutritional Chart

Calories: 663 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 14 g
  • 50 g
  • 44 g

Ingredients Needed for Butternut Squash and Spinach Tortellini

5 ounces of tortellini
1 cup heavy cream
½ teaspoon nutmeg
½ teaspoon paprika powder
lemon pepper seasoning
3.5 ounces of butternut squash, mashed
2 ounces of baby spinach
2 tablespoons of fresh parsley, chopped

How to Make Butternut Squash and Spinach Tortellini

  1. Heat a saucepan over medium heat and fill it halfway with water. Bring it to a boil and add a pinch of salt.
  2. Add the tortellini and cook them according to the instructions on the package.
  3. Next, heat a skillet over medium heat and pour the heavy cream. Add the nutmeg, paprika, and lemon pepper seasoning.
  4. Add the butternut squash mash and season with salt and pepper. Give it a good stir.
  5. Add the pasta, spinach, and stir well, leaving the pan on the heat for 1-2 more minutes.
  6. You can serve the dish with some chopped parsley on top.

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