Cheese tortellini dotted with prosciutto, peas, mushrooms, and onions; swimming in a creamy parmesan sauce. Perfect for a cozy lunch or light dinner. We love it with a lightly dressed arugula salad.
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Creamy Cheese Tortellini With Prosciutto And Peas
We all need a comfort lunch every once in awhile. I had dental surgery last Friday and for the entire week before I binged all the things. Pasta, yes; pizza, yes; all the bread money could buy…yes, yes, yes. I’m pretty sure this creamy cheese tortellini with it’s sauteed mushrooms and onions, salty prosciutto, and pop-py little peas made me feel better. Yes sir it did.
Feel = better.
This couldn’t be an easier one pot meal! And let us not forget that a one pot meal is a one pot clean up, this should happen at least once a week. Let me tell you this too, I used prepared refrigerated tortellini, that makes this extra easy. Normally, I would scoff a little because you know…(hair toss)…I’m a food bloggerrrrr. But there just isn’t time always to make a hundred little cheese filled tortellini’s. Mom’s and Dad’s of littles, you get a pass on the homemade-ness of this. We need to meet the semi-homemade-ness where we are at in life and give it a big H-U-G.
HERE’S WHY YOU SHOULD ADD THIS TO YOUR MENU THIS WEEK:
- Restaurant worthy, but way less money.
- One pot meal = one pot clean up.
- Less than 30 minutes start to finish.
- Comfort food approved.
What Goes In This Creamy Parmesan Tortellini Pasta Dish?
- Mushrooms: love triangle with the onions and garlic
- Onions: sweetness
- Garlic: punchy
- Olive Oil: my bae
- Refrigerated prepared cheese tortellini: I don’t recommend swapping for meat tortellini, just go with the cheese. Frozen would probably be okay too, but you may need to cook it a little longer and hit it with some water for steam.
- A little water: helps steam up those little tortellini’s
- Prosciutto: salty, silky, born for creamy cheese tortellini
- Peas: bright pop
- Half and half: used for the creamy sauce. You can choose heavy cream, I wanted to keep it lighter.
- Parmesan cheese: gets mixed in with the half and half to create a light parmesan cream sauce
How Do You Make One Pot Tortellini?
- Combine mushrooms, onions, garlic, salt and olive oil over medium heat.
- Stir in prepared tortellini and water, cook until softened.
- Add half and half and parmesan.
- Stir in parmesan, prosciutto, and peas.
- Cook, stirring frequently until sauce thickens and peas are thawed.
- That was so easy.
THIS GOES GREAT WITH:
- Pesto Braided Bread
- Red Wine and Whiskey Boozy Berry Sangria
- Fennel Apple Salad with Orange Poppy Vinaigrette
- Lemon Thyme Flavored Finishing Salt
Hey- you’ve made it this far, and now we’re BFF’s. If you make this recipe, I would love for you to give it a star rating below (scroll to the comments) and share. Make sure you follow me on Instagram, Pinterest, and Facebook too!Print
We love it with a lightly dressed arugula salad.
2 Tbsp olive oil
2 cups mushrooms, diced
1 large yellow onion, diced
5 cloves of garlic, minced
20 oz prepared cheese tortellini (refrigerated)
2 Tbsp water
1 1/2 cup half and half
1/3 cup grated parmesan cheese
4 oz prosciutto, torn
1 cup frozen peas
- In a skillet or shallow braising pan, heat olive oil on medium heat
- Add mushrooms, onions, garlic, and salt all at once
- Saute together on medium heat, stirring frequently, for 7-10 minutes
- Add tortellini and 2 Tbsp water, cook until softened
- Pour over half and half and sprinkle with parmesan stirring for 3-5 minutes
- Stir in prosciutto and peas and allow the sauce to thicken, 2-3 minutes.
- Category: Dinner
- Method: Saute
- Cuisine: Italian
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