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a finished photo of Marry Me tortellini nestled in a creamy sun-dried tomato topped with fresh basil

Marry Me Tortellini (Vegetarian)

Author: By The Forkful
596kcal
5 from 1 vote
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Prep 5 minutes
Cook 25 minutes
Total 5 minutes
This vegetarian twist on the ever-popular Marry Me Tortellini is rich, creamy, tangy, and absolutely irresistible. Made in one-pot and ready in under 30 minutes, too!
Servings 4 portions
Course Main Meals, One-Pot, Quick and Easy
Cuisine Italian

Ingredients

  • 300 g spinach and ricotta tortellini
  • 400 g tinned butter beans
  • 2 tablespoon oil
  • 2 shallots finely diced
  • 2 garlic cloves minced
  • 6-8 sun-dried tomatoes diced
  • 2 tablespoon tomato paste
  • 60 ml white wine
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • 250 ml vegetable stock
  • 120 ml double cream
  • 100 g fresh spinach chopped
  • 50 g Pecorino cheese
  • Salt and pepper to taste
  • ½ lemon juice
  • 10 g fresh basil leaves
  • 0.5 teaspoon red chili flakes optional

Method

  1. Heat the oil in your pan, and add the diced onion. Saute for 5-6 minutes until the onions have softened and turned translucent.
    diced shallots and minced garlic being cooked in the oil for sun-dried tomatoes
  2. Add the garlic and cook for another minute.
  3. Add the tomato paste and cook down for 2-3 minutes until the tomato paste has deepened in color and turned fragrant. Add the seasonings and stir them into the sauce for a minute to allow the spices to bloom.
    tomato paste being stirred into diced shallots and minced garlic
  4. Add the white wine and cook down for a couple of minutes.
  5. Pour in the butter beans, sun-dried tomatoes, and vegetable stock and simmer for 5 minutes.
    the marry me sauce with vegetable stock with butter beans and diced sun-dried tomatoes added
  6. Add the tortellini, spinach, and double cream and simmer for 3 minutes until the tortellini has cooked.
    the Marry Me sauce with fresh spinach and ricotta tortellini, cream, and diced spinach added to the pan
  7. Stir through the Pecorino cheese and squeeze over the lemon juice.
  8. Top with fresh basil and red chili flakes if using.
    a photo of a finished dish of Marry Me tortellini, with cooked tortellini and butter beans nestled in a creamy spinach and sun-dried tomato sauce, topped with red chili flakes and fresh basil.

Nutrition

Serving1gCalories596kcalCarbohydrates65gProtein25gFat27gSaturated Fat12gPolyunsaturated Fat3gMonounsaturated Fat8gTrans Fat0.03gCholesterol82mgSodium884mgPotassium958mgFiber11gSugar10gVitamin A3794IUVitamin C14mgCalcium365mgIron6mg

Notes

  • Storage: Store leftovers in an airtight container for up to 3 days - the tortellini will absorb a lot of the sauce when stored, so you'll need to add a splash of vegetable stock or water when reheating. The sauce (without tortellini) freezes well for up to 3 months.
  • Use an extra splash of vegetable stock with a squeeze of lemon juice if you'd prefer not to use wine!
  • Cook the tortellini directly in the sauce so it absorbs the flavor - most fresh tortellini only needs about 3 minutes to cook!

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