Sweet chilli tortellini BBQ skewers (vegetarian)

Who says pasta has to be served in a bowl?! Store bought tortellini is in the midst of a mini-renaissance, being added to soups, deep fried or even placed on placed on skewers.

So here’s my contribution to the tortellini revolution: delicious tortellini BBQ skewers with vegetables and halloumi, all marinaded in sweet chilli sauce. Vegetarian and very yummy!

Since this is a meat-free recipe, I used store-bought cheese and tomato tortellini, but you can use any flavour you like.

Here’s how to make these tortellini and vegetable BBQ skewers.

Ingredients

• 4 tbsp sweet chilli sauce
• 4 tbsp olive oil
• 300 g (10.5 oz) cheese and tomato tortellini cooked and drained
• 2 red peppers de-seeded the pepper and cut into inch pieces
• 2 courgettes (zucchini) halved lengthways, then sliced into 3/4 inch pieces
• 225 g (7.9 oz) halloumi cut into 3/4 inch pieces

Instructions

1. Mix the sweet chilli sauce and olive oil together in a bowl and set aside.
2. Push the courgette, tortellini, halloumi and red pepper pieces onto your skewers in a repeating pattern.
3. Lay your skewers on a plate and brush generously on both sides with your chilli marinade.
4. Cover with clingfilm (saran wrap) and keep cool until you’re ready to cook (the sooner the better as you don’t want the pasta to dry out).
5. Place the skewers on the BBQ or griddle pan just long enough for them to pick up some colour on each side.
6. Brush with more of the chilli marinade and serve.

Here’s that sweet chilli tortellini and vegetable BBQ skewers recipe in a printable format.

Print Recipe

5 from 3 votes

Sweet chilli tortellini and vegetable BBQ skewers

Delicious tortellini BBQ skewers, with vegetables and halloumi, all marinaded in sweet chilli sauce and grilled to perfection.

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Course: Lunches and quick-cook meals

Keyword: BBQ, chilli, tortellini, vegetarian

Servings: 8 skewers

Calories: 299kcal

Author: Emily Leary

Ingredients

• 4 tbsp sweet chilli sauce
• 4 tbsp olive oil
• 300 g (10.58 oz) cheese and tomato tortellini cooked and drained
• 2 red peppers de-seeded the pepper and cut into inch pieces
• 2 courgettes (zucchini) halved lengthways, then sliced into 3/4 inch pieces
• 225 g (7.94 oz) halloumi cut into 3/4 inch pieces

Instructions

• Mix the sweet chilli sauce and olive oil together in a bowl and set aside.
• Push the courgette, tortellini, halloumi and red pepper pieces onto your skewers in a repeating pattern.
• Lay your skewers on a plate and brush generously on both sides with your chilli marinade.
• Cover with clingfilm (saran wrap) and keep cool until you're ready to cook (the sooner the better as you don't want the pasta to dry out).
• Place the skewers on the BBQ or griddle pan just long enough for them to pick up some colour on each side.
• Brush with more of the chilli marinade and serve.

Nutrition

Calories: 299kcal | Carbohydrates: 23g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 579mg | Potassium: 190mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1030IU | Vitamin C: 46.8mg | Calcium: 344mg | Iron: 1.3mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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Linking up with Jac’s Meat Free Mondays and my own #recipeoftheweek.