Man, it has been colder than cold here in Colorado lately. I think the high maybe squeaked into the teens today. BRR!! It was time to whip out some warm, hearty recipes… like this one!
Besides my recent “splurge” at Sprouts Grocery Store (I bought an eggplant and some potatoes) I have mostly steered clear of the grocery stores overall. Continuing with my Fiscal Cleanse, I didn’t buy anything for this recipe. I still had leftover cheese tortellini from a previous recipe, frozen peas, and mushrooms in my fridge. If you don’t like mushrooms, feel free to omit them, but do not (and I repeat DO NOT) skimp on the Parmesan sauce. It is sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo good!
😀 This dish is cheesy and creamy with pops of freshness from the peas and the lemon juice. I couldn’t stop eating this (which I later regretted but it was so worth the pain).
1/16 crushed red pepper, extra crushed in your hand, optional
3/4 cup vegetable broth
1 cup heavy cream
1 cup frozen peas
1 tablespoon lemon juice
1/2 cup shredded Parmesan
Boil your tortellini according to the package directions. Drain, toss with a drizzle of olive oil and set aside.
Saute the onions and mushrooms in olive oil and butter. Once the mushrooms have begun to soften, about 5 minutes, add the garlic, thyme, salt, pepper and red pepper. Saute for another 2 minutes then add the vegetable broth, heavy cream and frozen peas. Bring to a boil then reduce heat to medium-low (simmer). Stir occasionally and allow the sauce to thicken, about 5 minutes. Add the lemon and Parmesan and remove from heat. Stir until the Parmesan is incorporated in the sauce.
Add the cooked tortellini and gently toss. Serve immediately.