Go Back
–+ servings
Creamy Tortellini with Peas Asparagus and Bacon

Creamy Tortellini with Peas Asparagus and Bacon Delight

This Creamy Tortellini with Peas, Asparagus, and Bacon is a cozy dinner that transforms simple ingredients into a rich, comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb 3 Cheese Tortellini Feel free to use any cheese tortellini you prefer.
For the Vegetables
  • 0.5 Cup Chopped Yellow Onion Shallots are a great milder substitute.
  • 1 Cup Frozen Peas Fresh peas can shine in season.
  • 1 Cup Chopped Asparagus You can swap it for broccoli or any seasonal veggie.
  • 4 Cloves Chopped Garlic Adjust to your personal garlic love!
For the Creamy Sauce
  • 3 Cups Heavy Cream Half-and-half or dairy-free cream alternatives also work.
  • 0.5 Cup Freshly Grated Parmesan Cheese Try Pecorino Romano for a different twist.
  • Kosher Salt Adjust to taste.
  • Black Pepper Adjust to taste.
  • Garlic Powder Omit if you prefer sticking with fresh garlic.
For the Meaty Component
  • 5-6 Slices Cooked Bacon Turkey bacon or plant-based options work too!
For Cooking
  • 1-2 Tablespoons Canola Oil Swap for olive oil for more flavor.
  • 4 Tablespoons Flour Gluten-free flour can also be used.
  • 4 Tablespoons Butter Replace with olive oil for a dairy-free option.

Equipment

  • large pot
  • Large Skillet
  • Medium saucepan
  • colander
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and bake the bacon strips on a baking sheet for 15-20 minutes until crispy.
  2. In a large pot, bring water to a boil and cook the tortellini according to package instructions (about 3-5 minutes).
  3. Heat canola oil in a large skillet, sauté the onion for 4-5 minutes until translucent.
  4. Add peas, asparagus, and garlic to skillet; sauté for 5-7 minutes until asparagus is tender.
  5. In a medium saucepan, melt butter, whisk in flour until bubbly, then gradually add cream while whisking.
  6. Stir in Parmesan cheese until melted; season with salt, pepper, and garlic powder.
  7. Gently fold cooked tortellini into the sauce, mix in sautéed vegetables, and simmer for 2-3 minutes.
  8. Chop crispy bacon, fold into the creamy mixture, and serve immediately.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 20gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze sauce and pasta separately for best quality.

Tried this recipe?

Let us know how it was!