What’s on the Halloween dinner menu??? Every year I try to take fun notes on new ideas for planning some Halloween dinner fun, and this Goulish Green Goddess Tortellini is such a fun way to sneak in some vegetables for your family and fill up those hungry goblin bellies.
I made this during the summer with fresh vegetables from a neighbor’s garden and the farmer’s market. But it’s so easy to recreate year-round with frozen vegetables that are just as fresh in the harder fall and winter months when it’s not as easy to get such a variety of fresh vegetables.Â
Halloween Dinner Menu and Treats
- Chili
- Soup night
- Halloweenies
- Green tortilla sandwich wraps
- Tomato basil soup and jack-o-lantern quesadillas or grilled cheese sticks
- Witches finger breadsticks
- Rainbow pasta salad
- Graveyard Pudding Pie
- Orange BBQ Pulled Pork
- Mummy Pizzas
- Monster Cookies
- Candy Bar Cake Cookies
- Dollar Store Snacking Tray
- GuacStar Snack Mix
- Apple Dumplings
Green Goddess Tortellini
Green Goddess Tortellini is a great family meal for Halloween, sneaking in (frozen) summer vegetables in a creamy homemade spinach pesto sauce.
Ingredients
Fresh Pesto
- 2 cups fresh spinach
- 1 cup toasted nuts – walnuts pecans, pine nuts
- 3 teaspoons minced garlic
- 2 tablespoons melted butter
- Pinch of red pepper flakes
- Salt and pepper
- Olive oil
Tortellini Meal
- 1 lb. turkey sausage
- 1 cup seasoning blend
- 1 yellow bell pepper or sweet peppers
- 2 zucchini
- 1 bag frozen asparagus spears
- 1 bag frozen cheese tortellini
- 1 bag frozen peas
- Half and half optional
- Frozen garlic bread
Instructions
- Bring a large pot of water to boil.
- Toast nuts in a small skillet; watch closely so as to not burn.
- In a food processor, add 2 cups spinach, melted butter, garlic, seasonings and toasted nuts.
- Pulse and add olive oil through top spout until the mixture smooths.
- Stop adding oil, but pulse together until completely smooth.
- Taste for seasoning flavor.
- Add more salt or pepper as needed.
- In a large skillet cook turkey sausage – crumble and break up as you cook.
- Remove meat from the skillet and drain on a paper towel.
- Add seasoning blend and peppers to skillet. Cook until onions start to brown.
- Meanwhile, cut zucchini into bite-sized pieces and add to the skillet.
- Cut frozen asparagus spears into fourths, for bite-sized pieces.
- Add to skillet and stir in. .
- Once the water starts to boil, add frozen tortellini and peas. Boil for 4 minutes and strain.
- Add turkey back to skillet.
- Once strained, add tortellini and peas to the skillet.
- Pour pesto sauce over pasta and vegetables.
- Gently stir/toss together.
- Add a couple of splashes of half and half or milk if needed. (pasta water could work as well)
- Serve warm with crusty bread
Tortellini is always a win at my house. You may also love this Slow Cooker Sausage Tortellini Soup.
