Vegetable Tortellini

Who started the “meatless Monday” thing? I actually made this meat-free dish on Sunday, but does it count since I’m posting it on Monday? 🙂

  • vegetable tortelliniPrepare one large package (19 ounces, or whatever comparable bag your local carries) of frozen cheese tortellini according to package directions.
    • During the last minute of cooking, add 8 ounces of halved sugar snap peas to the pot.
    • Drain and return all to pot.
  • In separate skillet, saute 8 ounces of sliced baby bella mushrooms and 1 Tablespoon of garlic in olive oil. Add to pasta/peas when browned.
  • Meanwhile, in leak-proof container, shake together…
    • 1/3 cup vegetable broth
    • 1/2 teaspoon oregano
    • Salt and pepper to taste
    • 1 Tablespoon flour
    • Pour mix into the skillet after removing the mushrooms. On medium heat, whisk until thickened.
  • Once thickened, stir in…
    • 1 cup of milk
    • 8 ounces of cream cheese
  • Pour sauce over pasta along with…
    • 1 container of halved grape tomatoes
    • 1 small diced red pepper
    • 1 cup of corn
  • Combine thoroughly and pour into greased 9 x 13 dish. Sprinkle with Parmesan cheese and bake at 350* until bubbly.

I’m absolutely saving this recipe for future use! All the veggies were perfect, the sauce was flavorful, and skim milk/light cream cheese kept the fat content more in check. The directions may seem more complicated than my standard recipe, but it truly wasn’t difficult!

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