This quick tortellini dish with peas in a homemade alfredo sauce can be largely prepped ahead of time using shelf-stable ingredients.
We like to keep four “ready to cook” bags on the shelf for busy weekends!
Tips for Making Creamy Tortellini with Peas
Of course, to make this a pantry meal, we’re doing things a little different. The meal-in-a-bag portion consists of the three-cheese tortellini pasta shells with milk powder, beef bouillon, and seasonings.
We add a can of peas, but you can toss in any vegetable you want. Dehydrated veggies work great in this recipe since the pasta has to cook in liquid for 15-20 minutes anyway.
Try dehydrated chopped broccoli or shredded carrots!
If we don’t have cream cheese, I make up a quick cheese sauce similar to alfredo:
- Just melt 2 Tbs butter
- Mix with 2 Tbs flour
- Add 1 cup milk
- Mix in some parmesan cheese
- Season how you like (we do salt, pepper, onion, and garlic)
If you prefer video, there is a video tutorial at the bottom of this post. Enjoy!
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Creamy 3-Cheese Tortellini with Peas
This quick tortellini dish with peas in a creamy homemade alfredo sauce can be largely prepped ahead of time using shelf-stable ingredients.
- Total Time: 30 minutes
Ingredients
- 1 (12 oz) package of 3-cheese tortellini pasta
- 1/2 cup milk powder
- 1/4 cup dried minced onions
- 2 teaspoons beef broth powder (or bouillon)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can of peas (or vegetable of choice), undrained
- 2 cans of canned chicken
- 1 (8 oz) block of cream cheese
Instructions
- Mix all dry ingredients, and store in a bag or jar until ready to use.
- To cook, boil 4 cups of water.
- Add contents of the bag, can of peas, and canned chicken.
- Return to a boil.
- Lower to a simmer, cover, and cook 15 minutes.
- Remove from heat, mix in the block of cream cheese, and serve.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
