Cheese Tortellini with Cannellini Bean Sauce
Creamy, comforting, and loaded with flavor, Cheese Tortellini with Cannellini Bean Sauce is an irresistible twist on classic pasta dishes. This recipe combines tender cheese-filled tortellini with a velvety sauce made from cannellini beans, garlic, and a touch of heavy cream, creating a protein-packed, irresistible base. Fresh spinach and a sprinkle of Parmesan cheese add layers of indulgence and balance, while optional red pepper flakes bring a subtle kick of heat. Ready in just 30 minutes, this quick and easy meal is perfect for busy weeknights or a cozy dinner at home. Serve it with a side of crusty bread to soak up every last bit of the luscious sauce! Keywords: cheese tortellini, cannellini bean sauce, creamy pasta recipe, quick dinner ideas, vegetarian pasta.
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Recipe Information
Ingredients
- 12 oz cheese tortellini
- 2 tbsp olive oil
- 3 pieces garlic cloves, minced
- 15 oz cannellini beans, drained and rinsed
- 1 cup vegetable broth
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 cups fresh spinach
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, stirring continuously to avoid burning.
Add the drained cannellini beans to the skillet and cook for 3-4 minutes, stirring occasionally. Use the back of a fork to mash some of the beans for a creamy texture while leaving some whole.
Pour the vegetable broth into the skillet, stir well, and bring the mixture to a gentle simmer. Cook for 4-5 minutes to allow the flavors to meld.
Lower the heat and stir in the heavy cream. Let it cook for an additional 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
Add the grated Parmesan cheese and stir until fully melted into the sauce. Season with salt, black pepper, and crushed red pepper flakes if desired.
Gently fold in the fresh spinach and cook for 1-2 minutes until wilted.
Toss the cooked cheese tortellini into the skillet with the cannellini bean sauce, stirring gently to coat the pasta evenly.
Remove from heat and sprinkle with fresh parsley before serving. Optionally, garnish with extra Parmesan cheese or a drizzle of olive oil.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 3046 mg | 132% | |
| Total Carbohydrate | 209.5 g | 76% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 8.1 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1139 mg | 88% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1924 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
