Eat Happy: Tortellini in Cream Sauce with Peas
Feb 8th, 2008 by kitliz
Otherwise known as, a really good way to get your veggies quota met for the day.
What I used:
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Frozen cheese tortellini
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Frozen peas (half a bag maybe?)
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Fresh mushrooms, sliced
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Little bit of diced onion
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Butter (3 Tbsp)
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Flour (2 Tbsp)
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Heavy cream (1-3/4 cup) (You can sub milk)
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Parmesan cheese
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Pepper (lots of it)
What I did:
Step 1: Prep It
Pretty much any cream/Alfredo/cheese sauce works the same way, and all of those ways will burn to shit if you don’t have your ingredients ready. So in the interest of the virgin ears of all the people in my house (MysteryMan) who don’t want to hear me shouting obscenities from the kitchen I stick a pot of water on to boil and then prep everything else. Measure out butter for the sauce (only 2 Tbsp), and the flour (another 2 Tbsp), and the cream (1-3/4 cup give or take), and I set out the Parmesan within reach.
Step 2: Veggies First
Then, in a big pan I heat the leftover tablespoon over butter until melted, then throw in the onions and mushrooms for a minute before adding the peas. I let it all sizzle around until the mushrooms seem tender and the peas aren’t frozen anymore. I also add copious amounts of pepper.
Generally the water starts to boil around this time and I toss the tortellinis in also.
The water starts boiling again once it gets over the frozen tortellini shock.
Step 3: Saucy
Okay. Time to make the roux. (That is the only fancy or french work you will ever hear me use involving cooking. Unless “shit” is french.)
So, this is how I do it. I add the other 2 tablespoons of butter to the peas and let it melt. The I sprinkle in the flour and mix it around real good, letting it cook for a minute or two. Probably two. Then the cream gets dumped in and there is frantic stirring for the next 3 or 4 minutes until it starts to thicken. (Once it does I risk 30 seconds to drain the tortellinis if they’re floating in the pot)
Once it’s thicker I start adding parmesean cheese and more pepper… and maybe a pinch of nutmeg if the mood strikes.
That’s probably 3/4 cup or so of cheese. If it gets too thick I add a little milk or more cream if I have it handy.
Then all you have to do is stir it around until it’s creamy, melty, and delicious.
Pour over tortellini and Voila!
Step 4: Enjoy, Rub Belly, & Belch
Yum!
Recycling Cabinet
DIY Wine Rack
MMMM! That looks so creamy and good.
Yay! A new recipe! This sounds right up our kiddo’s alley– and a real cream sauce instead the gross stuff in a jar that she likes.
Sounds right up my alley, too, with a side of Lactaid
i love tortellini in cream sauce….so good.
Looks great! I made a simple version of tortellini with cream sauce on Monday. I just used peas, and cream cheese, chicken broth and some shredded Italian cheese blend. It was so yummmm!! Sadly hubby didn’t agree and so I probably won’t be making it again, but I just think he had a screw loose.
Yummy!
I finally made this last night– and it was super easy and cheap and yummy!! I let it get more like a thick cheese sauce. I think I’ll try it with broccoli instead of peas and a runnier sauce next time.
I love it when a new quick and simple recipe makes its way to my standard list of go-to meals.