Cheesy Tortellini In A Creamy Sauce Recipe

Name: Cheesy Tortellini In A Creamy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 - 2 cups napa cabbage, chopped; 2 tablespoons olive oil; 1 tablespoon butter; 4 garlic cloves, minced; 5 green onions, sliced thinly; 2 tablespoons flour; 1 cup vegetable broth (or chicken broth); 1/2 cup whole milk; 1/2 cup creme fraiche; 1/8 teaspoon nutmeg; 1 (14 ounce) can artichoke hearts in brine, drained, chopped small (or one 12 oz. bottle marinated artichoke hearts); 1/4 cup pimiento, from jars, diced; 1 cup grated parmesan cheese (or Romano or try half Parm and half cream cheese); 12 ounces fresh cheese tortellini (or 1 pound dry); salt and pepper; parsley (to garnish, or dill leaves)

Servings: persons

1 1/2 - 2 cups napa cabbage, chopped
2 tablespoons olive oil
1 tablespoon butter
4 garlic cloves, minced
5 green onions, sliced thinly
2 tablespoons flour
1 cup vegetable broth (or chicken broth)
1/2 cup whole milk
1/2 cup creme fraiche
1/8 teaspoon nutmeg
1 (14 ounce) can artichoke hearts in brine, drained, chopped small (or one 12 oz. bottle marinated artichoke hearts)
1/4 cup pimiento, from jars, diced
1 cup grated parmesan cheese (or Romano or try half Parm and half cream cheese)
12 ounces fresh cheese tortellini (or 1 pound dry)
salt and pepper
parsley (to garnish, or dill leaves)

1
Place the olive oil and butter in a large skillet and heat over medium heat. When the butter melts, add the garlic, sliced green onions and napa cabbage. Saute 5 minutes.
2
Whisk the flour into the skillet and cook for about 1 minute. Whisk in broth, then the milk and creme fraiche. Heat till mixture just starts to bubble.
3
Season with nutmeg and reduce heat to low.
4
Stir in pimientos, artichoke hearts, and cheese. Season with salt and pepper to taste.
5
Meanwhile, cook the tortellini in boiling salted water about 7-9 minutes(use directions on pkg.). While the tortellini is cooking, if the sauce starts to get too thick, add a little more milk to thin.
6
Drain the tortellini, toss with the vegetable/cheese sauce. Sprinkle over parsley to garnish. Serve ritht away and pass additional cheese. Enjoy!
7
Note:
8
If you like, add some chopped chicken to please the meat eaters, and turn this into a main dish.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 - 2 cups napa cabbage, chopped, 2 tablespoons olive oil, 1 tablespoon butter, 4 garlic cloves, minced, and more.

Yes, Cheesy Tortellini In A Creamy Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Tortellini In A Creamy Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions