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Creamy Mardi Gras Tortellini is a great one-pot meal your family will love! Ready in about 35 minutes, this pasta dish makes a simple weeknight or post-parade dinner. Serve it with crusty bread and a bright green salad for an easy and complete meal.
All holidays revolve around food in my little corner of the world, and Mardi Gras is no exception. Since the holiday is all about partying before fasting and abstaining, I like to add flavor and spice.
My Creamy Mardi Gras Tortellini is full of spicy Cajun flavor in a creamy, cheesy sauce that balances the spice perfectly. Plus, it’s easy enough for any weekday dinner and ready in about 35 minutes!
Ingredients Needed
- Olive oil
- Andouille sausage – I used Zatarain’s brand
- Onion, garlic, mushrooms, bell peppers, scallions, and parsley
- Dry white wine – I used a buttery chardonnay
- Canned petite diced tomatoes
- Chicken broth
- Cajun seasoning – I used salt-free Tony Chachere’s. Remember that the parmesan cheese will also add a lot of salt to the dish.
- Refrigerated, fresh tortellini – I like using cheese, but use whatever type your family enjoys.
- Heavy cream – adds creaminess and helps to thicken the sauce. If you use half & Half or milk, mix it with a tablespoon of cornstarch.
- Parmesan cheese – get the best parmesan that you can find/afford. The cheese adds great flavor to the dish, so you want a rich, full-bodied parmesan.
Steps To Make This Dish
This is a one-pot meal, which makes it quick and easy. Be sure to use a large enough skillet to cook the tortellini and all the creamy sauce.
- Pour the olive oil into a large skillet with high sides. Cook the sausage until browned around the edges. Remove the sausage from the pan, reserving the oil.
- Saute the vegetables in the sausage fat until the onions are translucent.
- Pour in the white wine, tomatoes, broth, and seasoning. Bring to a boil.
- Add the tortellini and cook until most of the liquid is absorbed and the tortellini is al dente.
- Stir in the heavy cream and parmesan. Stir to coat the tortellini.
- Serve and garnish with parsley, sliced green onion, and additional cheese.
Here are a few more Mardi Gras recipes to try:
- Creole Eggs Sardou
- Old Fashioned Beignets
- Cajun Boudin Balls With Remoulade Sauce
- Individual Bananas Foster
- Classic Shrimp Etouffee
- Spicy Shrimp Creole
- King Cake Shots
- New Orleans Muffaletta Sandwich
- Easy Dirty Rice
- Millie’s Meaty Red Beans And Rice
Creamy Mardi Gras Tortellini
Laissez les bon ton roulet! Let the good times roll with this one-pot, creamy Mardi Gras tortellini. Ready in about 35 minutes, full of andouille sausage, veggies, and pasta in a creamy, spicy, parmesan cheese sauce. Perfect for dinner after a long day at the parades!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish – Pasta
- Method: Saute
- Cuisine: Cajun
Ingredients
1 tablespoon olive oil
12-ounce package andouille sausage, cut in half lengthwise and sliced into half-moons
1 small onion, diced
3 large garlic cloves, minced
½ cup sliced mushrooms (I used a 4-ounce can)
½ cup chopped mixed bell peppers (red, green, orange, or yellow)
¼ cup dry white wine
14.5 ounce can petite diced tomatoes, undrained
8 ounces chicken broth
1 teaspoon sodium-free or low-sodium Cajun seasoning
10-ounce package of refrigerated cheese tortellini
½ cup heavy cream
½ cup grated parmesan cheese
Fresh minced parsley, as garnish
Sliced green onion, as garnish
Instructions
Heat the olive oil in a large, deep-sided saute pan until hot. Add the sliced andouille sausage and onions.
Cook until the sausage is browned around the edges and the onion is translucent – about 7 minutes.
Stir in the garlic, mushrooms, and mixed bell peppers. Cook an additional 5 minutes, stirring frequently.
Pour in the white wine and deglaze the pan by scraping any browned bits from the bottom of the pan with a spatula.
Add the canned tomatoes with their juice, broth, Cajun seasoning, and the tortellini.
Stir well, cover, and bring to a simmer.
Cook the tortellini for 3 minutes until almost al dente. Remove the lid and continue cooking until nearly all the liquid is absorbed. There should be about ⅓ cups of liquid remaining in the pan.
Gently stir in the heavy cream and parmesan cheese. Cook, stirring often, until the cream is hot – about 2 minutes.
Spoon the pasta into shallow sided bowls and garnish with a sprinkle of fresh parsley and sliced green onion.
Serve hot.
Nutrition
- Serving Size:
- Calories: 797
- Sugar: 5 g
- Sodium: 1651.7 mg
- Fat: 50.7 g
- Saturated Fat: 18.5 g
- Carbohydrates: 54.1 g
- Fiber: 3.7 g
- Protein: 31.7 g
- Cholesterol: 122.5 mg
