Simple Way to Make Ultimate Sweet Potato Alfredo Tortellini with Kielbasa
by Leah Smith
Sweet Potato Alfredo Tortellini with Kielbasa
Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, sweet potato alfredo tortellini with kielbasa. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Sweet Potato Alfredo Tortellini with Kielbasa is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Sweet Potato Alfredo Tortellini with Kielbasa is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have sweet potato alfredo tortellini with kielbasa using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Sweet Potato Alfredo Tortellini with Kielbasa:
Make ready 1 packages cheese toretellini
Make ready 1 sweet potato
Take 1 lb spinach
Prepare 1 pints Grape tomatoes
Take 2 tbsp Brown butter
Get 2 tbsp Flour
Prepare 1 cup Milk
Prepare 1/2 cup Parmesan cheese
Prepare 1 as needed Salt and pepper
Get 1/2 tsp Cayenne pepper
Make ready 1 packages Kielbasa (turkey or beef)
Instructions to make Sweet Potato Alfredo Tortellini with Kielbasa:
Peel and cut sweet potato into cubes. Add to boiling water and cook until fork tender. Add to blender until smooth.
Boil water and add tortellini, cook according to package directions.
Melt butter in medium sauce pan and add flour to form a rue.
Add milk and wish over medium low heat until thickened.
Add blended sweet potato and cheese and stir, if sauce is too thick add water to thin out. Season with salt, pepper, and cayenne. Leave on low heat stirring occasionally.
Add grape tomatoes and spinach to kielbasa and lower heat. Cook until spinach is wilted.
Add sauce to kielbasa mixture and combine. Spoon over tortellini and garnish with cheese as desired.
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