If you’re in need of a super delicious, easy dinner in less than 30 minutes, make this creamy pasta! It’s creamy tortellini in a tasty cheesy sauce with garlic, some broccoli, green beans and tomatoes thrown in to make it just a little bit healthier!
If you like pasta, if you like tortellini, if you like Italian food, but aren’t actually Italian and don’t care if all the ingredients are 100% Italian and authentic, but very delicious, I’m pretty sure you’ll love this.
Beside the healthy stuff, there is, of course, a very creamy, cheesy sauce with garlic in it that wraps everything very tightly and overwhelmingly.
What You Need For Creamy Tortellini
- refrigerated tortellini – I used the ones filled with ricotta and spinach, but the cheese-filled also worked!
- vegetables of choice
- cream cheese or sour cream
- olive oil
- one pan
Making Creamy Tortellini (or creamy pasta)
All my life I didn’t know how to make creamy pasta to save my life…whenever we were invited to a “fancy” dinner and someone would serve pasta drown in a creamy, cheesy sauce I thought they were some type of gourmet cooks, which I wasn’t. I like the homemade stuff, but that pasta did taste great.
I thought it would take 5 years to cook the pasta and then make the sauce separately by beating something like wine and milk together. That sounds delightful.
Well, you live and you learn! Making creamy pasta is suuuuuper easy! You don’t need to have advanced cooking skills, and if you’re looking for a shortcut there is one: You just need to have cream cheese or sour cream.
Here’s how you make a creamy pasta:
- Chop vegetables
- Saute vegetables with olive oil
- Add your pasta if using fresh. If using dry pasta you’ll need to cook it according to instructions on the package first and add it once the sauce is ready.
- Stir in the tomatoes and cream cheese or sour cream
- Add the minced garlic and then add grated mozzarella cheese
- Let cook until the mozzarella has melted and you get a nice creamy, cheesy sauce (this is when you add your cooked pasta)
- Serve with some Parmesan cheese on top
See the important step here is simply adding the cream cheese or sour cream. That is it.
This recipe is quite versatile. You can swap many of the ingredients and still get an amazing result. Here are some options:
- instead of sour cream use cream cheese
- swap refrigerated tortellini for dry pasta like tagliatelle or farfalle and cook before adding to the sauce
- use different vegetables – you can experiment with some spinach, kale or whatever vegetables you like in your pasta
- add in some fresh herbs and maybe spice. Basil and parsley would be excellent additions here, but maybe you also like spicy – so add some pepper or crushed red pepper if you’re more adventurous.
I’m all for authentic food, but I’m also for easy and this pasta right here: easy. Works for me.
I hope you like it too!
- 8oz/ tortellini
- 1/3 cup sour cream
- 1/2 cup mozzarella
- 2/3 cup broccoli florets
- 1/3 cup green beans
- 1 tomato, chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- basil and parsley, chopped
- Parmesan cheese
- Chop the tomato and broccoli florets into smaller pieces, if needed.
- In a large skillet saute the broccoli with olive oil at medium-high and add the green beans in 1 minute. Stir for 2 minutes.
- Add in the tortellini and stir for 2 more minutes.
- Stir in the chopped tomato and cover with a lid for 2 minutes.
- Stir in the sour cream and let cook for 1-2 minutes, covered with a lid.
- Then stir in the minced garlic and right after the mozzarella cheese. Let the cheese melt and cook until you get a nice cheesy sauce.
- Turn the heat off, sprinkle chopped basil and parsley and top with Parmesan cheese.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 619Total Fat 30gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 13gCholesterol 94mgSodium 719mgCarbohydrates 65gFiber 5gSugar 6gProtein 26g