Creamy Tortellini Alfredo with Peas
This easy tortellini Alfredo with peas is incredibly delicious and simple to make. It’s ready in 25 minutes and lends itself well to lots of delicious variations.
- 1 18-20 ounce package refrigerated tortellini any flavor
- 1 1/2 cups frozen peas no need to defrost
- 3 tablespoons butter
- 1 tablespoon flour
- 3/4 cup chicken or veggie broth
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 8-10 cranks freshly-ground black pepper
- 3/4 cup freshly-grated Parmesan cheese
- Optional add-ins: a pinch of nutmeg (add with the garlic powder), baby spinach (add to the sauce at the end, with the tortellini and peas), crisped bacon, shredded cooked chicken
Bring a large pot of salted water to a boil and cook tortellini to al dente according to package directions. During the last minute of cooking time, add peas to the pot, then drain the peas and tortellini together.
While the tortellini cooks, make the sauce. Melt butter in a large skillet over medium-high heat, then whisk in the flour and cook for 60 seconds.
Reduce heat to medium and whisk in the broth and lemon juice.
Add cream, garlic powder, salt, and pepper. Whisk until smooth, then let the sauce simmer for 1-2 minutes to thicken slightly.
Stir in the Parmesan and let it melt until the sauce smooths out once again. If the sauce is too thick for your liking, add a bit more broth or cream. Taste and add more salt or pepper as desired. Stir in the tortellini and peas, toss well, and enjoy! Garnish with a bit of parsley (dried or fresh) if you like.
- This yields 6 portions if served alongside other things (salad, garlic bread, chicken, etc.) or 4 larger portions for a one-pot meal.
Calories: 533kcal, Carbohydrates: 48g, Protein: 20g, Fat: 30g, Saturated Fat: 17g, Cholesterol: 118mg, Sodium: 903mg, Potassium: 155mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1374IU, Vitamin C: 15mg, Calcium: 345mg, Iron: 2mg
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