Creamy Tortellini with Peas is a comforting, quick pasta dinner: tender tortellini tossed in a simple white sauce made with Parmesan, sautéed onions and garlic, and sweet green peas. It’s an easy weeknight favorite that comes together in about 15 minutes.
This recipe is one I reach for when I need a fast, satisfying meal. It’s adaptable, fast to prepare, and works well as written or as a base for adding proteins and vegetables you have on hand. Whether you use fresh or frozen tortellini, this dish is reliably comforting and crowd-pleasing.
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How to make
This tortellini dinner is straightforward and fast. You’ll have a warm, creamy meal in roughly 15 minutes.
Begin by cooking the tortellini according to the package directions, then drain well. Fresh tortellini usually need only 3–4 minutes once the water is boiling; frozen tortellini are convenient to keep on hand for last-minute dinners.
While the pasta cooks, make the sauce. Melt butter in a skillet over medium heat, then add finely chopped onion and minced garlic. Cook just until the onion softens. If you prefer less prep, dried onion flakes work fine—use 1½ to 2 tablespoons and add them directly to the milk without sautéing.
Sprinkle the flour over the softened onions and stir for about 30 seconds. Gradually whisk in the milk until smooth, then add the thawed peas and basil. Cook over medium-high heat, stirring constantly, until the sauce simmers and thickens slightly, about 3 minutes. Remove from heat and stir in grated Parmesan, salt, and pepper.
Toss the drained tortellini with the sauce until evenly coated and serve warm. Garnish with extra Parmesan if you like. Leftovers keep well in an airtight container in the refrigerator for up to three days; they reheat nicely and make a convenient next-day meal.
Change it up
This is a flexible, family-friendly dish that welcomes substitutions. Try different tortellini varieties—cheese, spinach, mushroom, chicken, or meat-filled—and you can also swap in ravioli or a plain pasta if preferred.
Vegetables like fresh spinach, mushrooms, broccoli, zucchini, asparagus, or shredded carrots make great additions. For extra protein, stir in shredded chicken, tofu, ham, shrimp, or cooked salmon.
Use whatever milk you prefer—dairy or plant-based milk such as soy or almond works fine. To change the flavor profile, add red pepper flakes for heat, or swap basil for parsley, rosemary, or thyme. A light grating of nutmeg when serving pairs especially well with creamy sauces.
More tortellini recipes
If you enjoy tortellini, try other variations and bakes that are equally easy and delicious for weeknights.
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Recipe
Creamy Tortellini with Peas
Debi
Ingredients
- 9 ounces tortellini
- 2 teaspoons unsalted butter
- ½ cup finely chopped onion or 1½–2 tablespoons dried onion flakes
- 1 garlic clove, minced
- 2 teaspoons all-purpose flour
- 1 cup milk
- 1 cup frozen green peas, thawed
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 3 tablespoons grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook tortellini according to package directions; drain well.
- While the pasta cooks, melt butter in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, about 1 minute. Add the flour and stir constantly for 30 seconds.
- Gradually stir in the milk, then add the peas and basil. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens slightly, about 3 minutes. Remove from heat and stir in Parmesan, salt, and pepper.
- In a large shallow bowl, toss the tortellini with the sauce. Serve warm.
Nutrition
Nutrition values are estimates and will vary based on specific ingredients and portion sizes used.
