How To Make Vegetables and Tortellini with Cream Sauce
This vegetables and tortellini pasta is a real crowd-pleaser! Tortellini and asparagus are cooked with a creamy savory sauce made from vegetable stock.
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler on high heat. Lightly spray a large casserole pan with cooking spray.
Bring a large pot of lightly salted water to a boil. Add tortellini and asparagus and cook in the boiling water for 3 to 5 minutes until tortellini float to the top. Drain, rinse in cold water, and set aside.
Melt butter in a medium-sized pan over medium-low heat. Whisk in flour and cook for 1 to 2 minutes until smooth.
Whisk in stock and nutmeg in the flour mixture and heat for about 5 minutes until bubbly. Add cream and Parmigiano-Reggiano cheese. Heat until thick and bubbly, stirring constantly for about 3 minutes.
Heat olive oil in a large pan over medium heat. Add garlic and cook for 1 minute. Add spinach and artichoke hearts. Cook and stir for 5 minutes until heated through.
Combine cooked tortellini-asparagus mixture and spinach mixture in the prepared casserole pan. Mix thoroughly but gently so tortellini don’t get mashed. Pour white sauce over the mixture and top with Italian cheese blend.
Cook under the broiler for 5 to 10 minutes until cheese is melted and browned. Remove from the oven and let sit for 10 minutes before serving.
Serve warm and enjoy.
- Calories: 839.33kcal
- Fat: 47.46g
- Saturated Fat: 22.70g
- Trans Fat: 0.67g
- Monounsaturated Fat: 16.55g
- Polyunsaturated Fat: 3.72g
- Carbohydrates: 70.61g
- Fiber: 8.60g
- Sugar: 3.65g
- Protein: 36.51g
- Cholesterol: 138.28mg
- Sodium: 1065.62mg
- Calcium: 752.37mg
- Potassium: 936.99mg
- Iron: 5.84mg
- Vitamin A: 670.60µg
- Vitamin C: 32.60mg
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This cheese tortellini alfredo recipe offers a creamy and scrumptious pasta dish that's smothered in a rich white sauce, made with milk and parmesan.