Sausage & Brussels Sprouts Tortellini
4 servings
30 minutes
30 minutes
540
Pasta & Rice
Culinary Genie
A wonderful fall pasta that’s simple to make and freezes great (if there happens to be any leftovers). Can be easily made gluten and dairy-free with some simple swaps.
Ingredients
- 1 (19 ounce) package frozen cheese tortellini or 8 ounces pasta of choice
- 8 ounces ground pork (not sausage)
- ½ cup chopped red onion
- 4 teaspoons Mediterranean Herb Seasoning Blend, divided
- 1 (8 ounce) package sliced baby bella mushrooms
- 6 ounces fresh Brussels Sprouts, sliced
- ¾ cup half & half or non-dairy unflavored creamer of choice
- ½ cup grated Pecorino Romano cheese or Parmesan cheese or vegan Parmesan cheese
Directions
Prepare pasta according to package directions. Reserve ¼ cup cooking liquid before draining; drain. Set aside.
Meanwhile, in large skillet over medium-high heat, combine pork, onions and 1 teaspoon Mediterranean Herb Seasoning Blend; cook and crumble until almost cooked through.
Add Brussels sprouts and 1 teaspoon Mediterranean Herb Seasoning Blend. Cook, stirring occasionally, 2-3 minutes. Add mushrooms and 1 teaspoon Mediterranean Herb Seasoning Blend. Continue cooking, stirring occasionally, 4-5 minutes.
Add pasta to skillet. Toss to coat. Stir in half & half, reserved ¼ cup pasta water, cheese and remaining 1 teaspoon Mediterranean Herb Seasoning Blend. Cook, tossing to coat pasta, until sauce has thickened. Serve immediately.