Hey readers! (So, basically my family with a few exceptions out there- shout out to you guys!) I’ve been just blogging up a storm lately. Never thought I would find a hobby that I would choose to do over sleep. NEVER. I love sleep. That’s how much I love cooking and sharing these recipes.
Well, I was going to make my Pasta Carbonara the other day so I started prepping and realized I didn’t have any fettuccine. No worries, I splurged and bought some tortellini the other day in the New Walmart. Yes, I capitalized it because it deserves to be a proper noun with how exciting that is. Is that sad? I don’t care. I usually only get the frozen tortellini because it is a couple dollars cheaper. The tortellini was calling me though with how fresh it looked so I spent the whole $5.00 and justified it by saying to myself it was going on the blog. Five dollars might not seem like a lot to you but for my cheapskate self, I was dealing with the anxiety of buying it all the way home.
Now let me tell you this, I will no longer feel anxiety over buying it again because it is so worth it. It is scrumptious, we had leftovers, and it is ten times better than the frozen kind. The leftovers made me feel better about the price too.
As I started making the sauce I realized I didn’t have enough cream cheese which is the main ingredient in my Pasta Carbonara. So I decided to make something completely different instead! Since Ceth likes meat in every meal possible, I cut up some sausage, mushrooms, and cooked it with some diced onions. Now, this is optional. As I said in my blog post, Our Grilled Cheese Sandwiches, this can definitely be a meatless meal. In fact, I think the tortellini is so delicious it is superb and filling without the sausage. But, Ceth likes it and I’m a good wife so I threw it in. 🙂
What I will mention in the directions is that you should cook your zucchini with your sausage, mushrooms, and onions. I looked in my fridge after that fact and thought it would be a great addition to the recipe so I dirtied up two pans instead of the only necessary one pan.
I fell in love with this pasta. I’m pretty sure you will too if you give it a try. Let me know!
Just having some fun with my new lens Ceth got me.
Vegetables and Tortellini
- 1 lb spinach and ricotta tortellini
- 3 TBSP flour
- 1 cup milk
- 3 TBSP cream cheese
- 1/4 cup diced onion
- 1/2 cup mushroom
- 1/2-1 cup Chicken Broth
- 1 Zucchini
- Boil your Tortellini according to the instructions provided, drain, and set aside.
- In a pot stir in your milk and cream cheese until your cream cheese is completely melted into your milk. You will need to whisk pretty frequently. Add in your chicken broth.
- Dice up your onion, cut your onion, mushroom, and your zucchini and saute it in a pan with enough butter so it will not stick. It will probably be around 3 TBSP or so. Once they are sauteed and cooked, mix in 3 TBSP of flour into this pan with the vegetables until the flour is mixed in evenly.
- Add in your milk mixture to your vegetables and sausage. Stir until the sauce is thick. Spoon your sauce over your tortellini.
I should probably get some sleep while I can- Calvin is only going to sleep for oh so long. xoxo