Roasted Autumn Vegetables and Tortellini

Roasted vegetables are the backbone of fall cooking- pairing with tortellini and chicken for a delicious, filling, allergy friendly 30 minute meal is the best way to cozy into autumn! Bonus points for being kid approved!

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As a working mom of 3 kids, I feel like I spend my life trying to develop easy recipes that are safe, healthy and delicious to get me through the week. It still feels like summer here in Northern California, but the mornings are cool and I can spy autumn creeping around the corner. I’ve had mixed luck with brussels sprouts and squash- better than no luck!- so I wanted to try another introduction. My son has always wanted tortellini, so Kitehill’s dairy free tortellini is having a major moment in his life right now! My objective was to welcome fall by pairing some healthy roasted vegetables with the major food du jour and hope that I trick my children into enjoying a healthy meal… this recipe did not disappoint. My 7 year old son even declared “oooh, yummy brussels sprouts”. Mom victory!

Making this 30 minutes meal is easier than you think, especially if you can buy pre cut butternut squash (I adore the Trader Joe’s zig zags, because the kids like the novel shape enough to try the first bite)! You could also buy pre-shaved brussels sprouts if that makes your life easier, but they may cook a little faster, so add them in with about 10 minutes left in the oven. Chicken tenders tend to cost more per pound, so if you’d prefer, you can always purchase breasts and cut into tenders.

KiteHill tortellini is delish and you truly cannot tell the difference between this version and the traditional dairy version. However, this brand does contain gluten and treenuts (almond, coconut). As always, please see my recipe modifications section for how you can make this recipe work for your needs!

Preheat the oven to 400 degrees. Combine the squash and brussels sprouts in a bowl and coat with olive oil and seasonings, stirring to combine. Add the vegetables to a foil lined baking sheet (easy clean up). Add the chicken tenders to a bowl, along with paprika, garlic powder, salt and pepper- stir to combine. I like to add the chicken to the center of the baking sheet, so push the vegetables to the side and add the chicken into the center. Roast for 15 minutes, or until chicken is fully cooked and vegetables are al dente (you don’t want mushy- you need firmer texture to pair with the tortellini).

While the vegetables and chicken are roasting, bring a dutch oven to boil with water. Cook the dairy free tortellini according to package instructions. Strain and set aside. In the same dutch oven (again, easy clean up!), melt the vegan butter. Add the garlic and thyme to the butter and saute. Add in the cooked tortellini, roasted vegetable and chicken and saute, stirring to combine. Garnish with fresh thyme sprigs and dairy free parmesan cheese and serve immediately.

Yield: 4 servings

Prep time: 5 minutes

Cook time: 20 minutes

Roasted Autumn Vegetables and Tortellini Ingredients

• 3 cups chopped butternut squash
• 3 cups brussels sprouts, halved
• 1-1/2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon oregano
• 1/2 teaspoon black pepper
• 1/4-1/2 teaspoon crushed red pepper
• 1.5 pound chicken breast tenders
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1- 9 ounce package dairy free tortellini, like KiteHill (contains treenuts)
• 1-1/2 teaspoon vegan butter
• 2 large garlic cloves, minced
• 1-2 teaspoons chopped fresh thyme (to taste)
• Dairy free parmesan cheese for garnish

Roasted Autumn Vegetables and Tortellini Instructions

1. Preheat the oven to 400 degrees and line a large baking sheet with foil.
2. Combine the squash and brussels sprouts in a bowl and coat with olive oil and seasonings (salt through crushed red pepper), stirring to combine.
3. Add the vegetables to the lined baking sheet, spreading out in a single layer.
4. Add the chicken tenders to a bowl, along with paprika, garlic powder, salt and pepper- stir to combine. Push the vegetables to the sides of the baking sheet and add the chicken into the center.
5. Add the baking sheet to the oven and roast for 15 minutes, or until chicken is fully cooked and vegetables are al dente
6. While the vegetables and chicken are roasting, bring a dutch oven to boil with water. Cook the dairy free tortellini according to package instructions. Strain and set aside.
7. In the same dutch oven, melt the vegan butter. Add the garlic and thyme to the butter and saute for 1 minute or until fragrant. Add in the cooked tortellini, roasted vegetable and chicken and saute, stirring to combine.
8. Garnish with fresh thyme sprigs and dairy free parmesan cheese and serve immediately.

Recipe modifications

• Treenuts/ soy: many dairy free tortellini brands contain treenuts or soy. Either you can use dairy tortellini, or substitute with wide noodles like pappardelle
• Gluten: I’m not aware of a gluten free tortellini. Modifications would be to substitute with gluten free noodles, or ditch the pasta all together and add in white beans for additional protein and similar texture
• Vegan: omit the chicken and either double the tortellini or substitute the chicken with white beans for additional protein

Did you make this recipe? Tag me on Instagram or comment below- I’d love to see your adaptation!