This Creamy Tortellini with Peas, Asparagus, and Bacon is a delightful dish that combines tender pasta with fresh veggies and crispy bacon. The rich, creamy sauce brings it all together!
You can’t help but smile when you take a bite of this dish. The mix of flavors is so comforting, and I love how quick it is to whip up. Perfect for a weeknight treat! 🍽️
Key Ingredients & Substitutions
Tortellini: Fresh tortellini gives the best flavor and texture, but frozen works just as well. You can switch it up with other stuffed pasta like ravioli or even use whole wheat types for a healthier option.
Bacon: Bacon adds flavor and crunch. If you’re looking for a lighter option, turkey bacon is a great substitute. For a vegetarian twist, consider using smoked paprika for a similar taste without the meat.
Asparagus: Fresh asparagus brings a nice crunch and color. If asparagus isn’t available, green beans or even broccoli could be tasty alternatives. Just chop them into similar sizes for even cooking.
Heavy Cream: This gives the dish its creamy texture. If you want a lighter version, you can use half-and-half or whole milk, but the sauce won’t be quite as rich. For dairy-free, look for coconut cream or cashew cream alternatives.
Parmesan Cheese: Freshly grated is best for flavor. If you’re out, Pecorino Romano can work, or nutritional yeast for a vegan version. Just be careful with salt, as nutritional yeast can be a bit saltier!
How Do You Sauté Vegetables to Keep Them Crisp?
Getting the right texture for your vegetables is key! You want the asparagus to be tender yet still crisp. Here’s how to get it right:
- Heat olive oil in a skillet over medium heat; it should be hot but not smoking.
- Add the chopped asparagus and a pinch of salt. You want to sauté for just 3-4 minutes until it turns vibrant green and tender-crisp.
- Don’t overcrowd the pan, as this can lead to steaming instead of sautéing. If making a larger batch, consider cooking in batches.
Lastly, add the garlic only after the asparagus is mostly cooked. Garlic cooks quickly and can burn, which would change the flavor of your dish.
How to Make Creamy Tortellini with Peas, Asparagus, and Bacon
Ingredients You’ll Need:
For the Dish:
- 12 oz tortellini (fresh or frozen)
- 4 slices bacon, chopped
- 1 cup fresh asparagus, chopped into 1-inch pieces
- 1 cup frozen peas
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This delightful creamy tortellini dish takes about 25 minutes to prepare and cook, making it a quick and delicious meal option for any night of the week!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Once boiling, add the tortellini and cook according to the package instructions until they are al dente. This usually takes just a few minutes. After they are cooked, drain them and set them aside for later.
2. Cook the Bacon:
In a large skillet over medium heat, add the chopped bacon. Cook it until it is crispy, which should take about 5-7 minutes. Once crispy, use a slotted spoon to remove the bacon from the skillet and place it on a plate lined with paper towels to absorb the extra fat.
3. Sauté the Asparagus:
In the same skillet with the bacon drippings, add the olive oil and chopped asparagus. Sprinkle in a pinch of salt, and sauté for about 3-4 minutes. You want the asparagus to be tender but still have a nice crunch to it.
4. Add Garlic:
Next, add the minced garlic to the skillet and sauté for another minute until it becomes fragrant. Be careful not to burn it, as garlic cooks quickly!
5. Make the Creamy Sauce:
Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir in the grated Parmesan cheese and mix until it melts into the cream, creating that delectable sauce.
6. Combine Everything:
Add the cooked tortellini, frozen peas, and the crispy bacon back into the creamy mixture. Gently toss everything to ensure each piece is coated in the creamy sauce. Season with salt, pepper, and red pepper flakes if you like a little heat.
7. Heat Through:
Keep cooking for another 2-3 minutes until everything is heated through and the peas are warmed. Stir occasionally to combine well.
8. Serve and Enjoy:
Dishing it up is the best part! Serve the creamy tortellini in bowls and sprinkle fresh parsley on top for a pop of color and flavor if you wish. Enjoy your creamy, indulgent meal!
Can I Use Frozen Tortellini for This Recipe?
Absolutely! If you’re using frozen tortellini, there’s no need to thaw it first. Just cook it directly in boiling water according to the package guidelines, which usually takes a bit longer than fresh tortellini. Drain and proceed with the recipe as directed!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter alternative to heavy cream, you can use half-and-half or whole milk mixed with a tablespoon of cornstarch for thickness. Alternatively, coconut cream is a great dairy-free option. Just be aware that the flavor might change slightly if you use a substitute!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stove over medium-low heat, adding a splash of cream or broth if it looks too thick. Stir gently to maintain the creamy texture!
Can I Add Other Vegetables?
Definitely! This dish is versatile, so feel free to add other vegetables like spinach, peas, or bell peppers. Just sauté them along with the asparagus, adjusting the cooking time to ensure everything is tender yet crisp. Enjoy customizing it to your taste!
