Okay so who doesn’t love a good Italian dish? Especially, if it’s multi rainbow-colored three cheese Tortellini’s made in a creamy sauce with colorful vegetables. This dish is a complete meal the whole family will agree on. It’s absolutely a great dish ….actually no it’s an amazing flavorful dish. It’s quick and easy to prepare, completely cooked in less than 30 minutes. Creamy Veggie Rainbow Tortellini is a great weeknight dish to prepare or is also a prefect idea to serve up to your guest and impress.
I love the colors of this dish. The rainbow tortellini‘s with the colorful veggies mixed a creamy flavorful sauce with just the right amount of spices and basil is perfect. The star ingredient of this dish is spinach with that I’ve add my touch of green pepper, red pepper, mushrooms, sweet vidalia onions, garlic, green onion all simmered in a light flavored homemade creamy sauce. Then tossed together with freshly boiled Three Cheese Mini Tortellini’s and topped with fresh grated Parmesan Cheese.
I was afraid that this dish wasn’t going to turn out the way I expected it too, but honestly it turned out even better than my expectations. All the Italian flavoring complimented the tortellini’s and vegetables very well. I was still able to taste the cheese that was stuffed into the mini rainbow tortellini’s hidden by the sauce and vegetables.
My family absolutely enjoyed this dish to the point that we had no leftovers at all ! That’s how good it was. As I’ve mentioned in some of my previous post that my HUB isn’t the greatest fan of red tomato sauce so this was a complete pleasure dish for him. My little munchkins totally indulged into this dish and the best part was that they didn’t even realize that I had mixed some many different vegetables. Their first reaction was mummy “what a colorful rainbow dish”. If their happy then I’m very HAPPY! 🙂
I hope you enjoy this dish as much as we did. Try it out and let me know what you think ….send me your feedback.
1 pkg - Three Cheese Rainbow Tortellini (approx. 20 oz)
2 tbsp. - butter
3 - garlic cloves, finely minced
3 tbsp. - All-purpose flour
1 1/4 cup - milk (i used 2%)
1/2 cup - heavy cream
1 small - sweet vidalia onion, thinly sliced
1/2 cup - green pepper, thinly sliced
1/2 cup - red pepper, thinly sliced
1 cup - white mushroom, thinly sliced
2-3 springs - green onions, finely chopped (greens & whites)
1 1/2 cups - fresh spinach finely chopped, wash
3 tbsp - fresh Basil, finely chopped
1 tbsp. - Italian seasoning mix
Salt and Pepper to taste
1 tbsp. - Red pepper flakes (adjust to your spice level)
6 tbsp. - shredded Parmesan cheese , plus more for serving
Cook Tortellini according to the package instructions.
In the meantime, in a large and deep skillet, melt butter on medium heat. Once melted add in minced garlic and finely sliced onions and saute for 60 seconds then add in all-purpose flour and cook, stir continuously, for 1-2 minutes.
With a Whisk, slowly pour in milk and cream and whisk until smooth. Cook, stirring contentiously until the mixer begins to simmer, then add in spinach, basil, peppers, mushroom and green onion. Season with salt and pepper, Italian seasoning, red pepper flakes. Give it all a good mix,add in 1 cup water an mix again. Cover and let it cook on medium low heat for 5-8 minutes till the sauce thickens a bit, the spinach has wilted and veggies cooked. Then add in Parmesan Cheese and stir till the cheese has melted and keep aside.
Toss cooked and drained tortellini's into the sauce mixture. Note: the longer the pasta rest, the sauce will thicken up since the pasta will absorb and soak into the tortellini's. If not serving immediately, reheat and stir in some milk or cream to thin it out as desired.
Serve warm, sprinkle with shredded Parmesan Cheese.
Recipe adapted with some changes from Cooking Classy.
If rainbow three cheese tortellini not available then goes well with plain or anyone of your choice.