This is one of my all time go to meals. The ingredient list is so small and it’s so fast to throw everything together. Takes about 20 minutes and you will not be mad about it. I started making this years ago. I was following some recipe I had found either in a magazine or possibly on Facebook. Truthfully I’ve been making this for so long Facebook may not have been around. Pinterest, as far as I knew, wasn’t around either. Did people post recipes to Myspace? Well either way, I followed the directions to a T each time I’ve made it. Over the years I have changed the recipe up to fit with ingredients I have had on hand. This really is just a stir fry with an amazing sauce and even more amazing Tortellini. Who doesn’t love pasta filled with cheese? In our house we certainly love it. So while I am falling off my attempt at the Keto train I turn to this when I want something warm and comforting.
This dish is so versatile you could very easily interchange the veggies you like or even with your own favorite sauce. I have fallen in FREAKING LOVE with House of Tsang – Bangkok Peanut Thai Sauce. I put this on everything… well just kidding. I mostly use it in this recipe, for Stella’s Drunken Noodles, and as a dip for chicken, pizza, pizza rolls. It’s seriously just freaking AMAZING!
- House of Tsang Peanut Thai – 3/4 of a bottle
- Water – 1/2 cup
- Cheese Tortellini – 20oz container
- Water Chestnuts – 1 can
- Stir Fry Veggies – 24 oz (2 packages)
- Cashews – To garnish
- Parmesan Cheese – To Garnish
- Olive oil – 1 Tbsp
This recipe is seriously so versatile. You could add and omit your favorite veggies or even toss in some of my easy Shredded Chicken. For instance, Stella really loves mushrooms, I however am not the biggest fan. I think she would prefer I toss those suckers in there but I JUST CAN’T! Stella is not a huge fan of water chestnuts but I LOVE THEM. She tolerates me adding them.
In the past we have also added bean sprouts, onions and garlic. For the sake of time with this recipe we chose to just grab a stir fry blend. If had more time and inclination we most definitely would have selected our own fresh veggies from either the farmers market or from Aldi and cut everything ourselves.
Using these bags did require a bit of prepping. The broccoli was far too large for my liking in a stir fry so I ended up shopping those guys up a bit. I should also have cut the carrots as they did not cook as fast as the broccoli. Turns out we like our carrots with a bit of crunch.
I toss a bit of olive oil in the pan and toss in my veggies. While those are sauteing up I fill up a pot with water to set to boil for my yummy cheesy tortellini. You can sub any type of stuffed shell for these, rice, or noodles. While everything is heating up I take a quarter of the jar of sauce and add to a bowl where I combine that with 1/4 cup of water (or more depending on how thin you want your sauce).
Once my veggies have cooked about halfway through (broccoli will be very bright green), I toss in the thinned out sauce. Give a good stir and cover for a few minutes.
Once your water is boiling go ahead and toss in your tortellini . Some people like to add salt to their water… I never do, mostly because I don’t think about it and I honestly don’t understand nor do I really care. Pasta is DELICIOUS in any form.
While your tortellini are boiling take another 1/4 of the sauce and add the remaining 1/4 cup of water or as much as you would like to think out the sauce and give a good whisk. Once your tortellini is floating to the top and a bit squishy (be careful not to over cook these or they will fall apart and be mushy) drain the water. Add your tortellini to your veggies and coat with the remaining sauce.
Give a good stir. Once everything is coated in the sauce your golden to start plating! As mentioned before I absolutely love this sauce. I tend to add additional sauce to my plate and mix it all together. In previous posts I have also mentioned my love for parmesan cheese. So of course I toss a little but of that on it as well and BOOM dinner! Stella covers her’s in sriracha.. she lika tha heat.
- Add water to pot and turn to high to bring water to a boil.
- Oil your pan and set to medium heat.
- Add pre cut vegetables to pan.
- Saute until vegetables are half cooked.
- Add thinned out sauce ( 1/4c water 1/4c sauce whisked).
- Cover for 3-5 minutes.
- Drain Tortellini.
- Add cooked tortellini to vegetables.
- Cover with additional thinned out sauce ( 1/4c water 1/4c sauce whisked).
- Serve with cashews and parmesan cheese.
For less mess I use Blue Ceramic Mason Jar Spoon Rest by World Market
To see more recipes from Stella and Jay click here: Recipes
-Stella & Jay