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Spring Tortellini with Cream Sauce
and asparagus / peas

Active: 35 Total: 35

The fresh flavors of spring really shine in this quick pasta with a creamy sauce. We last featured this recipe in 2017.



Spring Tortellini with Cream Sauce:
  • Cheese, parmesan - 2 oz , grated
  • Shallots - 2 cloves , diced
  • Garlic - 1 clove , chopped
  • Asparagus - 3/4 lb , chopped into 1” / 2.5 cm pieces
  • Peas, frozen or fresh - 1 cup
  • Pasta, tortellini - 12 oz (sub any fun pasta shape)
  • Butter - 1 Tbsp
  • Coleslaw mix - 5 oz (sub shredded cabbage)
  • Italian seasoning - 1/2 tsp
  • Flour, all-purpose - 2 Tbsp
  • Stock, any type - 1/2 cup
  • Heavy cream - 1/2 cup
  • Lemon zest - 1 tsp
  • Black pepper - 1/2 tsp


  1. Cheese / Shallots / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Asparagus - Chop into 1" / 2.5 cm pieces.

  3. Peas - If using frozen peas, heat in the microwave or run under warm water to defrost.

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  1. Bring a saucepan of water to boil. Salt generously and add pasta. Cook according to package directions. In the last 3 minutes of cooking add asparagus. Continue cooking until both pasta and asparagus are al dente, tender but not soggy. Drain.

  2. While pasta is cooking, heat a saute pan over medium heat. Add butter. Once butter melts, add coleslaw mix with some salt and saute until tender, 3 to 4 minutes.

  3. Add shallots and continue cooking until shallots are tender, 2 to 3 minutes more.

  4. Add peas, garlic, and Italian seasoning and saute until fragrant, about 1 minute more.

  5. Sprinkle flour evenly over coleslaw mixture and saute to coat, about 30 seconds. While stirring, slowly add stock and then heavy cream. Continue stirring and bring to a low simmer (reduce heat if needed to prevent sauce from reaching a hard boil). Simmer until sauce thickens slightly, about 1 minute. Taste and season with additional salt, if needed.

  6. Combine sauce with pasta and asparagus. Top with lemon zest, black pepper, and cheese. Enjoy!



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