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? 🙂

• Prepare 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!