One-Pot Creamy Tomato Tortellini with Peas

By Sprig Originals ✓ · cooked up in Sprig

A gentle, cheesy weeknight dinner that cooks in a single pot in about 20 minutes. Pillowy cheese tortellini simmer right in a mild creamy tomato sauce until tender, with sweet peas stirred through and a snowfall of melty mozzarella and Parmesan on top. Nothing spicy, nothing chewy — just the kind of soft, saucy pasta kids ask for again the next night.

Ingredients

• 2 tbsp unsalted butter
• 1 clove garlic, finely grated
• 2 cups jarred marinara or tomato passata
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream
• 1/2 tsp salt
• 20 oz refrigerated cheese tortellini
• 1 cup frozen peas

• 1 cup shredded mozzarella
• 1/3 cup grated Parmesan

Instructions

1. Melt the butter in a large deep skillet or wide pot over medium heat. Add the grated garlic and cook for 30 seconds, stirring constantly, just until it smells sweet — do not let it brown.
2. Pour in the marinara, broth, cream and salt. Stir well and bring to a gentle simmer over medium heat, about 3 minutes.
3. Add the tortellini and stir to coat. Cover and simmer over medium-low for 6 to 8 minutes, stirring gently twice, until the pasta is plump and tender (check the package time and use it as your guide).
4. Scatter the frozen peas over the top, stir through, and cook uncovered for 2 more minutes until the peas are hot and bright green and the sauce has thickened enough to coat a spoon.
5. Turn off the heat. Sprinkle the mozzarella and Parmesan evenly over the surface, cover for 2 minutes, and let the cheese melt into soft pools.
6. Let the pan sit uncovered for 3 minutes before serving so the sauce is warm rather than mouth-burning, then spoon into shallow bowls.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem