Sweet Corn Tortellini with Cream Sauce

Sometimes you need a pasta dish that you can throw together in 20 minutes. If you're anything like us, it's nice to branch away from traditional spaghetti and marinara sauce. Sweet Corn Tortellini with Cream Sauce is just the dish. First off, who doesn't like Tortellini. They are so delicious! Also I think they are just adorable...pasta can be adorable right?! Second, a meal that comes together in 20 minutes, and my entire family eats? Sign me up!

Quick and Easy

Making this delish dish in a pinch? This meal is for you. Any meal that can be made in 20 minutes automatically gets put in the rotation at our house. This meal comes together so quickly, and a double win, tortellini cooks very quickly. Whether you are using fresh tortellini, frozen tortellini, or dried tortellini, it cooks fairly quickly.

The creamy sauce is delicious! It can be made in the time the water boils and the tortellini cooks.

How to make Sweet Corn Tortellini with Cream Sauce

Making this pasta dish is simple.

Start with a medium sauté pan. Over medium heat, melt butter and add the chopped onion, corn, and garlic. This meal is best with fresh corn. Frozen corn and canned corn work as well. Sauté the vegetables until the onion is tender and the corn begins to darken in color. This will be about 7 minutes. This won't happen as easily with frozen corn or canned corn.

While the corn, onion, and garlic are cooking, bring a medium saucepan of water to a boil. Once the water is boiling, cook the tortellini according to the package directions. Depending on what type of tortellini you are cooking, this process can go quick. Don't forget your boiling pasta as you continue to make your meal. Frozen, and fresh tortellini will cook fast. Dried tortellini will take longer to cook.

Once the tortellini is tender, drain and set aside.

When the corn and onion are sautéed, add the white vinegar, heavy cream, and Italian seasoning. Simmer for about 5 minutes as the sauce begins to thicken. Add in the cooked tortellini and stir. Remove from heat and stir in the parmesan cheese.

Mix well and serve immediately. Top with additional parmesan cheese and salt and pepper to taste, if desired.

Tips and Tricks

Depending on what type of tortellini you are cooking, the cook process can go quickly. Don't forget your boiling pasta as you continue to make the meal. Frozen, and fresh tortellini will cook fast. Dried tortellini will take longer to cook.

This meal can work with canned or frozen corn but it is best with fresh corn. When it isn't summer that's hard to find so I recommend frozen corn for this recipe.

If you don't have heavy cream, milk can be substituted. Whole milk is preferred but others will work. Be aware that the sauce will not thicken as easily or the same when not using heavy cream or whole milk.

Storing Sweet Corn Tortellini with Cream Sauce

Store any leftovers in an air tight container in the refrigerator for 2-3 days. This dish reheats well in the microwave. It will not be as saucy as the first day, but still delicious.

Other Tasty Pasta Recipes

Cajun Shrimp Pasta

Creamy Kale Pasta

Garden Veggie Pasta With Rosemary

Savory Sausage Dill Pasta

Recipe

Sweet Corn Tortellini with Cream Sauce

Andrea

An easy pasta dish with the flavor of harvest corn, cheese tortellini, all in a light, yet flavorful, cream sauce.

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5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

0 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Calories/serving 260 kcal

Ingredients

 

1x2x3x

• ▢ 2 tablespoons butter
• ▢ ½ cup onion chopped
• ▢ 1 cup corn 1 ear of fresh corn
• ▢ 1 teaspoon garlic minced
• ▢ ¼ cup vinegar
• ▢ ⅔ cup heavy cream
• ▢ 1 teaspoon Italian Seasoning
• ▢ ¼ cup parmesan grated
• ▢ salt and pepper to taste

Instructions

• In a medium sauté pan, over medium heat, melt butter and add the chopped onion, corn, and garlic. sauté the vegetables until the onion is tender and the fresh corn darkens in color. This will be about 7 minutes.
• While the corn, onion, and garlic are cooking, bring a medium saucepan of water to a boil. Cook the tortellini according to the package directions. Once the tortellini is tender, drain and set aside.
• Add the white vinegar, heavy cream, and Italian seasoning to the sautéed corn, onions and garlic. Simmer for about 5 minutes so the sauce begins to thicken.
• Add in the cooked tortellini and stir. Remove from heat and add in the parmesan cheese.
• Mix well and serve immediately.
• Top with additional parmesan cheese and salt and pepper to taste if desired.

Notes

1. Depending on what type of tortellini you are cooking, the cooking process can go quick. Don't forget your boiling pasta as you continue to make the meal. Frozen, and fresh tortellini will cook fast. Dried tortellini will take longer to cook.
2. This meal can work with canned or frozen corn but it is best with fresh corn. When it isn't summer that's hard to find so I recommend frozen corn for this recipe.
3. If you don't have heavy cream, milk can be substituted. Whole milk is preferred but others will work. Be aware that the sauce will not thicken as easily when not using heavy cream or whole milk.

Nutrition

Serving: 1cupCalories: 260kcalCarbohydrates: 12gProtein: 5gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 64mgSodium: 158mgPotassium: 168mgFiber: 1gSugar: 4gVitamin A: 917IUVitamin C: 4mgCalcium: 118mgIron: 1mg

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